Round out a steak menu with a hearty, warm roasted potato, green bean, and tomato salad. Its simple yet elegant flavors pair well with the steak and won’t disappoint.This isn’t the same old tossed salad — it’s warm, hearty, and fresh. And it will quickly be added to your weeknight rotation.
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 425° with a baking sheet inside.
Toss potatoes with 1 tsp. oil, season with salt and pepper; transfer to one end of hot baking sheet and roast 15 minutes. Flip potatoes. Toss beans with remaining ½ tsp. oil, season with salt and pepper; transfer to baking sheet and roast 10 minutes.
Flip potatoes and beans. Add tomatoes; roast until potatoes are fork-tender and tomatoes begin to blister, 8–10minutes. Transfer vegetables to a large bowl.
Whisk together vinegar, 2 Tbsp. oil, lemon juice, shallots, parsley, thyme, Dijon, and honey; toss with vegetables. Serve salad warm or at room temperature.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 216
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 32mg 1%
% Daily Value*
Carbs 31g 10%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.
