Roasted Green Bean and Potato Salad with Radicchio (ATK)

By hmp13

If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching.

Ingredients

• 1 pound green beans, trimmed and cut into 1 1/2-inch pieces
• 1 pound Red Bliss potatoes, scrubbed and cut into 1/2-inch pieces
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon sugar
• 2 tablespoons red wine vinegar
• 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
• 1 small head radicchio, (about 6 ounces), washed and cut into 2-inch by 1/4-inch slices (about 4 cups)

Preparation

Step 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 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon 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.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).

Meanwhile, whisk remaining tablespoon oil, vinegar, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.

Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radicchio, transfer to serving platter, and serve.