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Ingredients

• 1 1/2 cups roasted beets
• 1 cup cooked lentils
• 1 bunch watercress, washed and spun dry
• 4 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar, salt and pepper to taste
• 4 small slices Italian country bread, toasted and cooled
• 8 ounces Sopressata sausage, thinly sliced
• 6 ounces Taleggio cheese, or other soft pungent cheese such as Brie, Goat, etc.

Description

Food Network Invites You To Try This Roasted Beet Salad With Watercress, Lentils, Sopressata And Taleggio Recipe From Mario Batali.

Food Network