Indulge in a culinary symphony of flavors with our roasted potato and green bean salad, a delightful fusion of textures and tastes. Crispy roasted potatoes, tender green beans, tangy red onion, and a medley of fresh herbs come together in perfect harmony, creating a dish that is both hearty and refreshing. This vibrant salad is not only a feast for the taste buds but also a visual masterpiece, adding a pop of color to any table. Whether you're seeking a satisfying side dish or a delectable vegetarian main course, this recipe offers an explosion of flavors that will delight your palate. So, gather your ingredients and embark on a culinary journey that promises to leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED POTATO AND GREEN BEAN SALAD
Lovely variation to the good ole potato salad. I prefer my potato salad without mayonnaise, and this vinaigrette for this one is to die for.
Provided by kolibri
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 284.9, Fat 18.6, SaturatedFat 3.5, Cholesterol 186, Sodium 82.4, Carbohydrate 21.6, Fiber 3.9, Sugar 3.7, Protein 9.5
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.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Red Bliss or Yukon Gold, hold their shape well when roasted and are ideal for this salad.
- Roast the potatoes and green beans separately: This ensures that both vegetables are cooked evenly.
- Use a flavorful dressing: A simple vinaigrette made with olive oil, vinegar, Dijon mustard, and herbs is a great choice.
- Add some crunch: Toasted nuts, seeds, or crumbled bacon add a delicious textural contrast to the salad.
- Serve warm or cold: This salad is delicious served warm or cold, making it a great option for meal prep.
Conclusion:
This roasted potato and green bean salad is a healthy and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. Whether you serve it warm or cold, this salad is sure to be a hit!
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