Roast Beef with Root-Vegetable-and-Green-Peppercorn Salad
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
October 2011
Gallery
Credit:
© Johnny Valiant
Recipe Summary
Ingredients
Directions
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.