Best Roasted Potato And Green Bean Salad Recipes

ROASTED GREEN BEAN AND POTATO SALAD WITH RADICCHIO

Steps:

• 1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack and heat oven to 500 degrees. Toss beans and potatoes with 2 T oil, 1/2 t salt, 1/4 t pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beans and potatoes to sheet and spread in even layer. DO NOT WASH BOWL 2. Roast until vegetables are tender and well-browned on one side, 20-25 minutes. Do not stir during roasting. 3. Meanwhile, whisk remaining tablespoon oil, vinegar, garlic, 1/4 t salt, and 1/8 t pepper in now-empty bowl. 4. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radicchio, transfer to serving platter, and serve.

ROASTED POTATO AND GREEN BEAN SALAD

Steps:

• Cut the potatoes into wedges and put them on to a baking sheet.
• Drizzle them with olive oil and sprinkle with salt and pepper.
• Bake about 30-40 minutes, or until they are done.
• Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
• Cook uncovered until the beans are crisp-tender, about 7 minutes.
• Drain the beans and run under cold water - this preserves the lovely green colour.
• Place them on a towel to dry.
• Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
• I often put it in a plastic container with a lid and just shake.
• Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
• You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.