Mondat to Friday: 9:00am - 22:00pm
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Beets and goat cheese are a classic combination, but this salad is anything but retro. Shaved fennel (use a mandoline if you have one and reserve the springy green fronds for garnish) and hearty farro make it feel like a full meal. The creamy dressing swoosh on the bottom—here’s where the goat cheese comes in—adds richness and a little tang.
Precooked beets, which you can find in the produce department, make this recipe a flash to put together. If you have the time, feel free to steam or roast beets from raw yourself. Either way, be sure to add them to the salad last and fold everything together gently, to keep from dyeing the whole thing pink.
4 servings
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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.
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