CookEatShare is also available in English

Receta Roasted Beet Salad Watercress, Lentils And Sopressata

click to rate
0 votos | 662 views
Raciónes: 4


Cost per serving $1.05 view details
  • 1 1/2 c. roasted beets, see * note
  • 1 c. cooked lentils
  • 1 bn watercress, washed, spun dry
  • 4 Tbsp. extra-virgin extra virgin olive oil
  • 3 Tbsp. balsamic vinegar
  •     salt, to taste
  •     freshly-grnd black pepper, to taste
  • 4 sm Italian country bread slices, toasted and cooled
  • 8 ounce sopressata sausage, thinly sliced
  • 6 ounce taleggio cheese
  •     (or possibly other soft pungent cheese such as goat, etc.) brie


  1. In a large mixing bowl, toss Roasted Beets, lentils, and watercress with extra virgin olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pcs of toast, and place in center on top of each salad and serve immediately.


Nutrition Facts

Amount Per Serving %DV
Serving Size 136g
Recipe makes 4 servings
Calories 396  
Calories from Fat 129 33%
Total Fat 14.59g 18%
Saturated Fat 2.09g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 217mg 9%
Potassium 621mg 18%
Total Carbs 50.16g 13%
Dietary Fiber 16.3g 54%
Sugars 5.81g 4%
Protein 16.34g 26%
¿Te gusto esta receta?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment