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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 310.1
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 243.4 mg
  • Total Carbs: 51.0 g
  • Dietary Fiber: 7.5 g
  • Protein: 9.5 g

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WARM ROASTED HERBED VEGETABLE AND BEAN SALAD - A house on the hills blog

Submitted by: CATMMK328

Introduction

http://www.ahouseinthehills.com/ahouseinth
ehills/2013/11/5/warm-roasted-herbed-v
egetable-and-bean-salad.html
http://www.ahouseinthehills.com/ahouseinth
ehills/2013/11/5/warm-roasted-herbed-v
egetable-and-bean-salad.html

Number of Servings: 4

Ingredients

    INGREDIENTS:

    1 pint of Cherry Tomatoes

    4 cups of cubed Red Potatoes

    2 cups of Arugula

    2 cups of Butter Beans (pre-cooked or canned, drained)

    1 clove crushed garlic

    1 Lemon

    Rosemary

    Thyme

    Extra Virgin Olive Oil

    Sea Salt

Tips

there's really no need to do two roasting pans, just through everything on one pan at 350


Directions

METHOD:

I used a toaster oven to roast the tomatoes while roasting the onion and potatoes in my regular oven. Cooking everything simultaneously is ideal, but if you don't have a toaster oven you can cook the tomatoes first!

- Preheat oven to 350 degrees and toaster oven to 225 degrees.

- In a small mixing bowl combine 3 tablespoons of olive oil, 1 large clove of crushed garlic, the juice of one lemon, 1/2 teaspoon of finely chopped rosemary, 1/2 teaspoon of finely chopped thyme, and 1/8 teaspoon of salt. Add beans, mix gently and set aside.

- Halve cherry tomatoes and toss in 1 tablespoon of olive oil with a hearty pinch of salt. Spread on a roasting sheet with seed sides up. Roast at 225 degrees for 25-30 minutes.

- Cut potatoes into 1 1/2" pieces and combine in a large mixing bowl with 1 1/2 tablespoons of chopped rosemary, 1/2 tablespoon of chopped thyme, and 2 tablespoons of extra virgin olive oil. Add a hearty pinch (or two!) of sea salt and mix well. Spread potatoes on a roasting sheet (I use a Silpat to prevent sticking)

- Add onion slices to baking sheet with the potatoes, brush both sides with olive oil, sprinkle with sea salt.

- Roast potatoes and onions for 25-30 minutes, or until cooked! Potatoes should be a little crispy on the outside.

- In a large serving bowl toss the arugula with the potatoes to wilt the greens. Add the tomatoes to the bean and stir to warm the beans.

- Layer the greens and potatoes with the roasted onion, and using a slotted spoon add the tomatoes and beans. Garnish with fresh chopped rosemary and thyme. Use the marinade from the beans for additional dressing, if you'd like. Season with sea salt and fresh cracked pepper, to taste.

- Serve warm, with a glass of red wine if you fancy. Enjoy!

Serving Size: makes 4 large servings






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