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

Preparation

Step 1

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

Step 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.

Step 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).

Step 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.