Roasted Beet Salad with Watercress, Lentils, Sopressata and Taleggio


Total Time:
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Prep:
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Inactive Prep:
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Cook:
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Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large mixing bowl, toss beets, lentil, watercress with olive oil and balsamic vinegar and season to taste. Divide 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.

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