Cooking Demonstrations are every 1st and 3rd Saturday at 3pm eastern on the @Eat-to-Treat YouTube channel!

March 16th at 3 pm Eastern

Roast Beef and Farro Salad

Equipment

• 2 small pots, an oven-proof pan, and stove

• Measuring cups and spoons

• Knife/Cutting Board

• Tongs or two forks

• Oven

• Jar or bowl and whisk for salad dressing

Roast Beef

• 2-pound (approximate) beef or lamb roast, such as sirloin tip or leg of lamb

• 1 tablespoon smoked paprika

• 1 teaspoon cayenne

• 1 teaspoon cloves, ground

• 1 tablespoon turmeric

• 1/2 tablespoon cinnamon

• 1 teaspoon dried thyme

• 1 teaspoon salt

Salad

• 1 cup farro

• 2 cups low-sodium stock of your choice

• 1 large shallot or 1 small onion

• 1/3 cup extra-virgin olive oil

• 3 tablespoons vinegar of your choice

• 1 tablespoon mustard

• 2 teaspoons honey

• 6-8 cups salad greens

• 1/3 wedge parmesan cheese

• Optional: toasted nuts of your choice