Summer Beef and Berry Salad
Posted June 7, 2017
This delicious main course salad recipe celebrates the summer’s berry crop. Any remaining beef roast can be used to make a second salad meal or roast beef sandwiches. 60 Minutes
- Prep: 20 mins
- Cook: 1 hr
⅔ cup (150 mL) olive oil
⅔ cup (150 mL) white wine vinegar
½ cup (125 mL) raspberry jam
½ cup (125 mL) apricot jam
2 tbsp (30 mL) liquid honey
1 tsp (5 mL) Dijon mustard
2 garlic cloves, minced
Salt and pepper to taste
2 lb (1 kg) Beef Oven or Rotisserie Roast (e.g. Inside Round, Outside Round or Sirloin Tip)
1 large mango, peeled and sliced
2 cup (500 mL) summer berries (raspberries, blueberries or quartered strawberries)
12 cup (3 L) mixed salad greens
Whisk oil, vinegar, raspberry jam, apricot jam, honey, mustard, garlic, salt and pepper in small bowl. Set aside half the mixture to use as the salad dressing. Place the remaining mixture in large sealable freezer bag. Pierce roast all over with fork; add to bag and refrigerate for 8 to 24 hours.
Place drip pan containing 1/2 inch (1 cm) water under grill on one side of barbecue. Preheat barbecue to medium-high heat (400°F/200°C). Discard marinade and insert meat thermometer into centre of roast. Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast.
Cook at constant heat, in closed barbecue, until thermometer reads 145°F(63°C) for medium-rare (about 1 to 1-1/2 hours). Remove roast to cutting board; cover with foil 10 to 15 minutes. Carve into thin slices and toss with mango, berries, salad greens and reserved dressing.
Cook’s Notes: Cook Time is a guideline only and varies with barbecues, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated time.
Cook’s Notes: The roast can also be cooked with a rotisserie — see Barbecue Roasting Cooking Lessons for detailed instructions on rotisserie roasting.
A good source of Iron (22% RDI) and an excellent source of Zinc (48% RDI).