Roasted Radish and Potato Salad

15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #41260

July 21, 2023



"Recipe source: Better Homes & Garden: Farmhouse cooking (2023)"

Original is 4 servings

Nutritional

  • Serving Size: 1 (339.6 g)
  • Calories 708.1
  • Total Fat - 52 g
  • Saturated Fat - 13.8 g
  • Cholesterol - 215.3 mg
  • Sodium - 861.4 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 7.6 g
  • Sugars - 3.2 g
  • Protein - 37.1 g
  • Calcium - 201.5 mg
  • Iron - 6.7 mg
  • Vitamin C - 24.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 425 degrees F. Place a 15 x 10 inch baking pan in oven.

Step 2

In a bowl combine the potatoes and radishes, toss. Add 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Add to baking pan in oven, spread evenly. Roast for 20-25 minutes or until tender; stirring twice.

Step 3

Meanwhile prepare dressing in a jar or small bowl by whisking together 1/4 cup olive oil, lemon juice, mustard, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Step 4

In a skillet over medium heat, add 2 tablespoons oil and then add the shallots (breaking them in individual rings) and cook for 10-15 minutes or until browned and crisp, stirring frequently. Transfer to a paper towel-lined plate; season to taste with additional salt if desired.

Step 5

To assemble the salad: on a large platter arrange the mixed greens; top with the roasted potatoes and radishes, olives and goat cheese. Drizzle with some of the dressing; sprinkle with the shallots and mixed herbs.

Tips


No special items needed.

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