Best 2 Roasted Potato And Green Bean Salad Recipes

Roasted potato and green bean salad is not only a delicious and colorful side dish, but also a healthy and wholesome meal. The combination of roasted potatoes and green beans provides a perfect balance between sweet and savory flavors. The potatoes get crispy on the outside and tender on the inside, while the green beans retain their crunchiness. This salad is a great source of vitamins, minerals, and fiber, making it an ideal choice for a healthy lunch or dinner. Additionally, it's a versatile dish that can be easily customized to suit different tastes and preferences by adding your favorite herbs, spices, or dressings.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED POTATO AND GREEN BEAN SALAD

Roasted Potato and Green Bean Salad image

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

Ingredients

3/4 lb potato, like heirloom, red-skinned, your favourite
1/2 lb green beans, topped and tailed
100 -200 g spicy greens (like watercress, red mustard, baby argula, dandelion)
1 cup ripe cherry tomatoes, halved if they are big
4 large eggs
olive oil
coarse salt
fresh ground black pepper
1 shallot
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon
2 tablespoons sherry wine vinegar
4 tablespoons olive oil
coarse salt
ground black pepper

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

ROASTED GREEN BEAN AND POTATO SALAD WITH RADICCHIO image

Categories Vegetable Roast

Yield 4 people

Number Of Ingredients 8

Ingredients

1 lb green beans, trimmed and cut into 1 1/2 inch pieces
1 lb red bliss potatoes, scrubbed and cut into 1/2 inch pieces
3 T extra-virgin olive oil
Table salt and ground black pepper
1/4 t sugar
2 T red wine vinegar
1 small garlic clove, mionced or pressed through garlic press, about 1/2 t
1 small head radicchio(about 6 oz.) washed, and cut into 2-inch by 1/4 inch slices

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:

For the best flavor, choose small, waxy potatoes that will hold their shape when roasted.
Roasting the potatoes and green beans separately allows you to control the cooking time for each vegetable, ensuring that they are both cooked to perfection.
If you don't have time to roast the vegetables, you can boil or steam them instead.
Feel free to add other vegetables to the salad, such as chopped red onion, bell pepper, or zucchini.
For a more flavorful dressing, whisk in a tablespoon of Dijon mustard or a splash of white wine vinegar.
Serve the salad warm or at room temperature.

Conclusion:

This roasted potato and green bean salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The combination of roasted potatoes, green beans, and a tangy dressing makes for a flavorful and satisfying salad that is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #salads #beans #eggs-dairy #potatoes #vegetables #easy #european #picnic #vegetarian #eggs #dietary #gluten-free #inexpensive #free-of-something #brunch #to-go