Roasted Radish & Potato Salad

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425° with large baking sheet inside.
  • For the vinaigrette, whisk together the vinegar, 3 tablespoons olive oil, Dijon mustard, parsley and dill; season with salt and pepper.
  • For the salad, toss radishes and potatoes with 2 tablespoons olive oil to coat; season with salt and pepper. Transfer to hot baking sheet.
  • Roast radish and potato mixture for 10 minutes, the stir and roast until golden, 10 to 15 minutes more. Stir reserved radish greens into mixture and return to oven; roast 2 minutes more. Transfer mixture to a large bowl; toss with vinaigrette and scallions just before serving.
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