Roasted Green Beans and Potato Salad with Radicchio and Light Vinaigrette

• 1 pound green beans trimmed and cut into 1/2-inch pieces
• 1 pound red skinned potatoes scrubbed and cut into 1/2-inch pieces
• 3 tablespoons olive oil, extra-virgin
• 1 x salt and black pepper to taste
• 1 pinch sugar generous pinch
• 2 tablespoons red wine vinegar
• 2 small garlic cloves or to taste, minced or pressed
• 1 each radicchio washed and cut into 2-inch by 1/4-inch slices

1. Position the oven rack to the lowest position, and preheat oven to 500 F degrees.
2. In a large bowl, add the beans and potatoes with 2 tablespoons olive oil, salt, black pepper to taste, and sugar, gently toss until well mixed.
3. Spread the vegetables on a baking sheet in an even layer.
4. Roast until the vegetables are tender and well-browned on one side, 18 to 22 minutes, no stirring during the roasting.
5. Meanwhile in the same bowl (no need to wash it), whisk together the remaining olive oil, vinegar, salt and black pepper to taste, chill in the refrigerator until the vegetables are roasted.
6. When the vegetables are well roasted, transfer into the bowl with the citrus dressing, and toss until well combined, and let cool to room temperature, about 10 minutes.
7. Stir in the radicchio, transfer to a serving plate.
8. Serve and enjoy.

green beans, red skinned potatoes, olive oil, salt, sugar generous, red wine vinegar, garlic, radicchio washed

Taken from recipeland.com/recipe/v/roasted-green-beans-potato-sala-52247 (may not work)