Recipe for Roasted Beets with Taleggio, Lentils and Prune Vinegar 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
4 lrg Beets - (baseball-size) washed
8 oz Brown lentils
8 tbl Extra-virgin olive oil
6 tbl Prune vinegar
(may substitute balsamic or raspberry vinegar)
4 slc Italian peasant bread, about 1" thick
8 oz Taleggio cheese softened
Salt to taste
Instructions:
Instructions: Bake beets at 350 degrees for 45 minutes. Peel the roasted beets under running water. Cut into 1/2-inch cubes and set aside.

Boil the lentils in plenty of unsalted water until tender but not mushy, about 12 to 15 minutes. Drain in a colander over the sink. While still warm pour the lentils into a mixing bowl and toss gently with the olive oil and prune vinegar. Season with salt and lots of freshly-ground black pepper. Add the beet cubes to the lentils, stir to mix well and divide the beet and lentil mixture among 4 plates.

Toast or grill the bread slices until golden brown. Smear each slice of bread with about 2 ounces of taleggio cheese, place on top of lentil beet mixture and serve.

This recipe yields 4 servings.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Roasted Beets with Orange Vinaigrette   ::   Roasted Beets-and-Mango Salad   ...