This colorful salad works well as either a main or side dish. It's tasty, and fairly easy to throw together!
- 4 oz. French green beans (haricots vert) raw, washed, and cut in half. You could also use regular green beans, but haricots vert are more delicate, if you can find them.
- 1 raw beet
- 1 raw carrot
- 8-10 new potatoes, washed
- 2 ounces crumbled blue cheese, or more to taste
- 3 tablespoons olive oil
- 1 tablespoon of your favorite vinegar
- Some mesclun greens or baby spinach (any tender leafy green will do)
- Preheat the oven to 350 degrees.
- Cut the potatoes in half, toss them in a bit of olive oil, and place them cut side down on a cookie sheet.
- Roast them for 20-30 minutes, stirring once or twice so they don’t stick to the cookie sheet.
- Take them out when they are golden brown on the cut side and set them aside to cool a bit.
- Meanwhile, bring a small pot of water to a boil.
- 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.
- Peel the carrot and the beet, and then coarsely grate them.
- Pile some mesclun greens on each plate. You will put the rest of the salad on top of the greens.
- Put the roast potatoes, blanched green beans, grated carrots and grated beets into a bowl.
- Crumble blue cheese over the vegetables.
- Sprinkle a bit of vinegar over the salad.
- Toss the salad and serve atop the greens.
Labels: food, green beans, health, main dish, potatoes, recipe, salad, side dish, tasty noms, vegetable