Roast Beef With Root-Vegetable-And-Green-Peppercorn Salad

More from this source
My Recipes


Add a comment


1 pound(s) sweet potatoes, scrubbed and cut into 1-inch pieces

1 pound(s) parsnips, peeled and cut into 3/4-inch pieces

1 pound(s) celery root, peeled and cut into 3/4-inch pieces

1 pound(s) golden beets, peeled and cut into 3/4-inch pieces

4 large unpeeled garlic cloves

1/4 cup(s) extra-virgin olive oil


One 1 1/2- pound(s) eye of round beef roast, trimmed of visible fat

Freshly ground black pepper

2 tablespoon(s) balsamic vinegar

1 1/2 teaspoon(s) brined green peppercorns, chopped, plus 1 tablespoon of brine

1 teaspoon(s) honey

4 cup(s) baby arugula (about 3 ounces)

You might also like

Roast Beef Tenderloin With Mushroom Madeira Sauce
Wolfgang Puck
Hot Roast Beef Sandwiches
The Pioneer Woman
Horseradish Asparagus Roast Beef Roll-Ups
Framed Cooks
Mini Roast Beef Sliders Recipe
Food Republic
Roast Beef With Porcini Coffee Sauce
Food Republic
Perfect Roast Beef
Jamie Oliver
Roast Beef With Horseradish Potatoes
Real Simple
Chili-Rubbed Roast Beef
Real Simple
The Absolute Best Roast Beef Sandwich
Every Day with Rachael Ray
Peppered Roast Beef With Horseradish Sauce Recipe
Real Simple