Ingredients Beef Roast Beef Roast Beef with Root-Vegetable-and-Green-Peppercorn Salad Be the first to rate & review! Brined green peppercorns aren't particularly popular, but Kristin Donnelly loves them in a dressing for sweet roasted fall vegetables and roast beef. Centerpiece Roasts By Kristin Donnelly Kristin Donnelly Kristin Donnelly is a writer with nearly two decades of experience crafting stories and recipes for editorial publications, books, and brands. She was a food editor at Food & Wine for eight years. Kristin is the author of two cookbooks and co-host of the Everything Cookbook podcast. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Johnny Valiant Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 6 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) Directions Preheat the oven to 425° and line a large, rimmed baking sheet with parchment paper. In a large bowl, toss the potatoes, parsnips, celery root, beets and garlic cloves with 3 tablespoons of the oil and season with salt. Spread the vegetables on the baking sheet and roast on the bottom rack of the oven for about 1 hour, stirring occasionally, until browned and very tender. Let cool slightly. Meanwhile, in a medium ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the roast with salt. Add it to the skillet and cook over moderately high heat, turning, until browned all over, about 5 minutes. Transfer the roast to a plate and pour off the fat in the skillet. Add 2 tablespoons of water to the skillet and cook, scraping up the browned bits on the bottom of the pan. Pour the pan juices into the large bowl. Return the meat to the skillet and roast in the oven for 25 minutes, until an instant-read thermometer inserted in the thickest part registers 115° for medium-rare meat. Transfer the roast to a board; season with black pepper. Squeeze the roasted garlic cloves from their skins into the meat juices in the bowl and mash with a fork. Whisk in the vinegar, peppercorns, brine and honey. Add the roasted vegetables to the bowl and toss with the dressing. Add the arugula and toss again. Carve the roast into thin slices and serve warm or at room temperature with the salad. Notes One Serving 407 cal, 13 gm fat, 2.6 gm sat fat, 43 gm carb, 9 gm fiber, 30 gm protein. Suggested Pairing The brined green peppercorns' peppery note is a natural match with Cabernet Franc from the Loire valley, like a Chinon. Rate it Print