Rainbow Salad with Roasted Potatoes and Blue Cheese

This colorful salad works well as either a main or side dish. It's tasty, and fairly easy to throw together!

  1. Preheat the oven to 350 degrees.

  2. Cut the potatoes in half, toss them in a bit of olive oil, and place them cut side down on a cookie sheet. 

  3. Roast them for 20-30 minutes, stirring once or twice so they don’t stick to the cookie sheet.

  4. Take them out when they are golden brown on the cut side and set them aside to cool a bit.

  5. Meanwhile, bring a small pot of water to a boil. 

  6. Toss the green beans in and boil for just one minute (you are only blanching them), until they are bright green, and then drain them in a colander.

  7. Peel the carrot and the beet, and then coarsely grate them.

  8. Pile some mesclun greens on each plate. You will put the rest of the salad on top of the greens.

  9. Put the roast potatoes, blanched green beans, grated carrots and grated beets into a bowl.

  10. Crumble blue cheese over the vegetables. 

  11. Sprinkle a bit of vinegar over the salad. 

  12. Toss the salad and serve atop the greens.

Bon Apetit!

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