Mustard-Crusted Roast Beef

• 2 large beets, trimmed, unpeeled
• 1 large acorn squash, unpeeled, cut into 6 wedges
• 2 large onions, cut into wedges
• 1/4 cup vegetable or olive oil
• 1/4 cup fresh breadcrumbs
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 cup coarse grain mustard
• 2 tbsp grated Parmesan cheese
• 2 cloves garlic, crushed
• 1 None boneless beef roast (about 2 1/4 lbs)
• 5 oz baby spinach leaves

1. Preheat the oven to 400u0b0F. Wrap beets in foil. Place in a large roasting pan. Bake for 30 mins. Remove from oven. Cool slightly. Peel and cut into wedges.
2. Place beets, squash and onion in pan. Drizzle with 2 tbsp of the oil.
3. Combine breadcrumbs, parsley, mustard, Parmesan cheese and garlic in a medium bowl.
4. Heat remaining 2 tbsp oil in a large skillet on medium heat. Cook and turn beef for 2-3 mins or until seared (reserve oil in pan). Place beef on vegetables in pan. Add half the reserved oil from pan to breadcrumb mixture; mix well. Spread breadcrumb mixture evenly over top of beef. Drizzle with remaining oil from pan.
5. Bake for 30-35 mins for medium or until cooked to desired doneness. Remove beef from oven; transfer to a large heatproof platter. Cover loosely with foil; let stand for 5 mins.
6. Bake vegetables for 10 mins more or until tender. Remove from oven. Add spinach to pan; season with salt. Slice beef. Serve with vegetables.

beets, acorn squash, onions, vegetable, fresh breadcrumbs, flatleaf parsley, coarse grain mustard, parmesan cheese, garlic, beef roast, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/24785 (may not work)