Beets and Farro With Honey-Garlic Goat Cheese

• portions: 4 servings

Ingrédients

1 cup semi-pearled farro

Kosher salt

1 garlic clove, finely grated

4 oz. fresh goat cheese, crumbled

1 cup plain whole-milk yogurt

2 tsp. honey

Freshly ground pepper

1 fennel bulb, fronds reserved, halved, cored, shaved or thinly sliced

5 Tbsp. apple cider vinegar

3 Tbsp. extra-virgin olive oil

1 lb. prepared cooked beets (such as Love Beets), cut into large wedges

Instructions

Cook 1 cup semi-pearled farro in a large pot of boiling salted water until tender, about 20 minutes. Drain.

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.

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).

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.