Roasted Beets With Taleggio, Lentils And Prune Vinegar

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Roasted Beets With Taleggio, Lentils And Prune Vinegar

 

4 large beets, baseball-size, washed

8 ounces brown lentils

8 tablespoons extra-virgin olive oil

6 tablespoons prune vinegar, may substitute balsamic or raspberry vinegar

4 slices Italian peasant bread, about 1 " thick

8 ounces taleggio cheese, softened

salt to taste

freshly ground black pepper to taste

 

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.

Makes 4 servings.

 

 

 

 

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