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Beets and Farro With Honey-Garlic Goat Cheese
Beets and goat cheese make for a classic combo, but this grain salad with a tangy dressing swoosh is anything but retro.
👥 4 Servings⏱️ Prep & Cook: 35 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
📝 Preparation Steps
1
Cook 1 cup semi-pearled farro in a large pot of boiling salted water until tender, about ⏱️ 20 minutes. Drain.
semi-pearled farro1 cup
2
Meanwhile, mash 1 garlic clove, finely grated, 4 oz. fresh goat cheese, crumbled, 1 cup plain whole-milk yogurt, and 2 tsp. honey in a small bowl with a fork until mostly smooth; season with kosher salt and freshly ground pepper. (If you would like a smoother sauce, blend in a tall container with an immersion blender). Set dressing aside.
. fresh goat cheese, crumbled4 ozplain whole-milk yogurt1 cup. honey2 tspKosher saltFreshly ground pepper
3
Toss farro, 1 fennel bulb, fronds reserved, halved, cored, shaved or thinly sliced, 5 Tbsp. apple cider vinegar, and 3 Tbsp. extra-virgin olive oil in a large bowl to combine; season with salt and pepper. Gently toss in 1 lb. prepared cooked beets, cut into large wedges, just before serving (this will prevent them from dyeing the fennel pink).
fennel bulb, fronds reserved, halved, cored, shaved or thinly sliced1. apple cider vinegar5 Tbsp. extra-virgin olive oil3 Tbsp. prepared cooked beets (such as Love Beets), cut into large wedges1 lb
4
Spread reserved dressing over a platter or individual plates, creating swirls and swooshes. Mound salad on top; scatter fennel fronds over and season with more pepper.
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