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