Roasted Green Beans & Potato Salad with Radicchio & Light Vinaigrette

Name: Roasted Green Beans and Potato Salad with Radicchio and Light Vinaigrette
Yield: 4
Cuisine: Fusion
Ingredients: green beans; red skinned potatoes; olive oil, extra-virgin; salt and black pepper; sugar; red wine vinegar; garlic cloves; radicchio

Submitted by happyzhangbo

Roasting vegetables can develop tons of flavor, tossed with a light and tasty vinaigrette and some fresh and crunchy radicchio, a light and flavorful salad on your table.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

40 min

Ingredients

POUND GREEN BEANS
trimmed and cut into 1/2-inch pieces

POUND RED SKINNED POTATOES
scrubbed and cut into 1/2-inch pieces

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

X SALT AND BLACK PEPPER
to taste *

PINCH SUGAR
generous pinch *

TABLESPOONS RED WINE VINEGAR

SMALL GARLIC CLOVES
or to taste, minced or pressed *

EACH RADICCHIO
washed and cut into 2-inch by 1/4-inch slices *

Directions

Position the oven rack to the lowest position, and preheat oven to 500 F degrees.

In a large bowl, add the beans and potatoes with 2 tablespoons olive oil, salt, black pepper to taste, and sugar, gently toss until well mixed.

Spread the vegetables on a baking sheet in an even layer.

Roast until the vegetables are tender and well-browned on one side, 18 to 22 minutes, no stirring during the roasting.

Meanwhile in the same bowl (no need to wash it), whisk together the remaining olive oil, vinegar, salt and black pepper to taste, chill in the refrigerator until the vegetables are roasted.

When the vegetables are well roasted, transfer into the bowl with the citrus dressing, and toss until well combined, and let cool to room temperature, about 10 minutes.

Stir in the radicchio, transfer to a serving plate.

Serve and enjoy.