Spring Farro Salad
Servings:
6
prep time:
30 mins
cook time:
1 hour 10 mins
Total time:
1 hour 40 mins
Ingredients
FARRO
-
2 cups farro
-
1 teaspoon fine sea salt
BEETS
-
3 medium golden beets, peeled, cut into 1/2-inch thick wedges
-
2 tablespoons olive oil
-
½ teaspoon fine sea salt
-
¼ teaspoon black pepper
DRESSING
-
Vermont Creamery Crème Fraîche
2 tablespoons
-
1 lemon, for zest
-
3 tablespoons fresh lemon juice
-
1 tablespoon chopped fresh thyme
-
2 teaspoons Dijon mustard
-
1 clove garlic, minced
-
½ teaspoon fine sea
-
¼ teaspoon black pepper
-
½ cup extra-virgin olive oil
-
2 cups green peas, thawed if frozen
-
4 red radishes sliced paper thin
-
Vermont Creamery Classic Goat Cheese Crumbles
4 ounces
Directions
- Heat oven to 400ºF.
- Combine farro, salt, and 4 cups water in large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30-40 minutes or until tender but still chewy.
- Toss beets with oil, salt, and pepper in 9x13-inch baking dish. Spread out in a single layer. Add 1/4 cup water to dish. Cover tightly with aluminum foil. Bake about 30 minutes or until tender. Remove foil; bake 10 minutes or until water has evaporated and beets are lightly browned.
- Place crème fraîche, lemon zest and juice, thyme, mustard, garlic, salt, pepper, and olive oil into small jar. Screw on lid and shake vigorously to combine. Set aside.
- When farro is tender, drain off any excess water. Toss warm farro with dressing. Add beets and peas; toss lightly. Transfer farro mixture to a serving plate; top with radishes and goat cheese. Drizzle with remaining dressing.
