Roast Beef and Celery Root with Watercress Salad
Ingredients
- 2 ½ pounds top round roast
- Coarse salt and ground pepper
- 6 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- 2 medium bulbs celery root (2 pounds total), peeled
- ¾ pound red new potatoes, halved if large
- 1 tablespoon fresh lemon juice
- 1 teaspoon white-wine vinegar
- 1 large bunch watercress (10 ounces), trimmed
Instructions
Roast Beef and Celery Root with Watercress Salad serves 4 original recipe by Martha Stewart.
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