Roast Beef with Root Vegetable and Green Peppercorn Salad

Roast Beef with Root-Vegetable-and-Green-Peppercorn Salad

Roast Beef with Root-Vegetable-and-Green-Peppercorn Salad

By Food & Wine
1 hour 30 minutes

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Details
  • Servings:   6
  • Calories:   479
  • Protein:   30g
  •  
  • Fiber:   11g
  • Sugar:   16g
  • Carb Total:   37g
  •  
  • Trans Fat:   0g
  • Saturated:   6g
  • Fat Total:   20g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
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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.

View original preparation instructions

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