Recipe - Roasted Beets With Taleggio Lentils And Prune Vinegar

4 lg Beets ; (baseballsize),
; washed
8 ounce Brown lentils
8 tablespoon Extravirgin olive oil
6 tablespoon Prune vinegar
(may substitute balsamic or
raspberry
Vinegar)
4 sl Italian peasant bread; about
1" thick
8 ounce Taleggio cheese; softened
Salt; to taste
Freshlyground black pepper;
to taste

Bake beets at 350 degrees for 45 minutes. Peel the roasted beets under
running water. Cut into 1/2inch 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 freshlyground 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.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK (Show #
MB5622)

Per serving: 239 Calories (kcal); 27g Total Fat; (100% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 One half Fat; 0 Other
Carbohydrates

Recipe by: Mario Batali

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