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

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Ingredients

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

salt

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)

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