Roast Beef with Root Vegetable and Green Peppercorn Salad
Ingredients
- 1 pound sweet potatoes, scrubbed and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 3/4-inch pieces
- 1 pound celery root, peeled and cut into 3/4-inch pieces
- 1 pound golden beets, peeled and cut into 3/4-inch pieces
- 4 large unpeeled garlic cloves
- 1/4 cup extra-virgin olive oil
- Salt
- One 1 1/2-pound eye of round beef roast, trimmed of visible fat
- Freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons brined green peppercorns, chopped, plus 1 tablespoon of brine
- 1 teaspoon honey
- 4 cups baby arugula (about 3 ounces)
Instructions
Roast Beef with Root-Vegetable-and-Green-Peppercorn Salad serves 6 original recipe by Food & Wine.
Organization Tags
Tags easily organize your Recipe Library
Comments