Summer Beef and Berry Salad

15 Minutes

RatingDifficultyBeginner

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.

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Servings1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 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

1

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.

2

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.

3

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.

Ingredients

 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

Directions

1

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.

2

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.

3

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.

Summer Beef and Berry Salad
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