Recipe for Roasted Beet Salad with Watercress, Lentils, Sopressata and Tale

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Yield:

Ingredients:

Amount	Ingredient
1/2 cup	Roasted Beets see * Note
1 cup	Cooked lentils
1 bn	Watercress washed, spun dry
4 tbl	Extra-virgin olive oil
3 tbl	Balsamic vinegar
	Salt to taste
	Freshly-ground black pepper to taste
4 sm	Italian country bread slices toasted and cooled
8 oz	Sopressata sausage thinly sliced
6 oz	Taleggio cheese
	(or other soft pungent cheese such as

Instructions:

Instructions: In a large mixing bowl, toss Roasted Beets, lentils, and watercress with olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pieces of toast, and place in center on top of each salad and serve immediately.

This recipe yields 4 servings.

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