Roasted Green Bean and Potato Salad with Radicchio

(recipe from unknown magazine - Cook's Illustrated?)

1 lb. green beans, trimmed and cut into 1 1/2-inch pieces
1 lb. red potatoes, scrubbed and cut into 1/2-inch pieces
3 Tbsp. olive oil
salt and pepper
1/4 tsp. sugar
2 Tbsp. red wine vinegar
1 small garlic clove, minced or pressed through a garlic press (about 1/2 tsp.)
1 small head radicchio (about 6 oz.), washed and cut into 2- by 1/4-inch slices (about 4 cups)

Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees.  Toss beans and potatoes with 2 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. pepper, and sugar in a large bowl.  Remove baking sheet from the oven and, working quickly, carefully transfer beans and potatoes to sheet and spread in an even layer.  (Do not wash bowl.)  Roast until vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting).

Meanwhile, whisk remaining 1 Tbsp. oil, vinegar, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in now-empty bowl.

Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes.  Stir in radicchio, transfer to a serving platter, and serve.

(Very earthy.  Radicchio is bitter, and I found that eating this salad with some other greens mixed in (like romaine) can reduce the bitter a bit. I found this salad to hold up pretty well for a few days in the fridge.  Simple and satisfying, and different.)