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.
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.
Cooking tip: cooking times is an estimate. It varies from barbecue to barbecue and depends on the shape and cut of the roast beef. The cooking time can be 30 minutes more or less.
Cooking tip: one can also use a rotisserie. Check out the lesson on how to cook roast beef on the barbecue. https://canadabeef.ca/rotisserie-roast-know-how/
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.