Roasted Beet Salad With Watercress, Lentils, Sopressata And Taleggio Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
777
FAT
147%
CHOL
39%
SOD
59%

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Ingredients for 4 servings

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

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