{"id":1208,"date":"2024-05-27T11:55:59","date_gmt":"2024-05-27T11:55:59","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/beets-and-farro-with-honey-garlic-goat-cheese\/"},"modified":"2024-07-30T06:31:47","modified_gmt":"2024-07-30T06:31:47","slug":"beets-and-farro-with-honey-garlic-goat-cheese","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/beets-and-farro-with-honey-garlic-goat-cheese\/","title":{"rendered":"Beets and Farro With Honey-Garlic Goat Cheese"},"content":{"rendered":"

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\u2014here\u2019s where the goat cheese comes in\u2014adds richness and a little tang.<\/p>\n

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.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

1<\/p>\n

cup semi-pearled farro<\/div>\n
Kosher salt<\/div>\n

1<\/p>\n

garlic clove, finely grated<\/div>\n

4<\/p>\n

oz. fresh goat cheese, crumbled<\/div>\n

1<\/p>\n

cup plain whole-milk yogurt<\/div>\n

2<\/p>\n

tsp. honey<\/div>\n
Freshly ground pepper<\/div>\n

1<\/p>\n

fennel bulb, fronds reserved, halved, cored, shaved or thinly sliced<\/div>\n

5<\/p>\n

Tbsp. apple cider vinegar<\/div>\n

3<\/p>\n

Tbsp. extra-virgin olive oil<\/div>\n

1<\/p>\n

lb. prepared cooked beets (such as Love Beets), cut into large wedges<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Cook 1 cup semi-pearled farro<\/strong> in a large pot of boiling salted water until tender, about 20 minutes. Drain.<\/p>\n

    Step 2<\/h4>\n

    Meanwhile, mash 1 garlic clove, finely grated<\/strong>, 4 oz. fresh goat cheese, crumbled<\/strong>, 1 cup plain whole-milk yogurt<\/strong>, and 2 tsp. honey<\/strong> in a small bowl with a fork until mostly smooth; season with kosher salt<\/strong> and freshly ground pepper<\/strong>. (If you would like a smoother sauce, blend in a tall container with an immersion blender). Set dressing aside.<\/p>\n

    Step 3<\/h4>\n

    Toss farro, 1 fennel bulb, fronds reserved, halved, cored, shaved or thinly sliced<\/strong>, 5 Tbsp. apple cider vinegar<\/strong>, and 3 Tbsp. extra-virgin olive oil<\/strong> in a large bowl to combine; season with salt and pepper. Gently toss in 1 lb. prepared cooked beets, cut into large wedges<\/strong>, just before serving (this will prevent them from dyeing the fennel pink).<\/p>\n

    Step 4<\/h4>\n

    Spread reserved dressing over a platter or individual plates, creating swirls and swooshes. Mound salad on top; scatter fennel fronds<\/strong> over and season with more pepper.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    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\u2014here\u2019s where the goat cheese comes in\u2014adds […]<\/p>\n","protected":false},"author":2,"featured_media":1209,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1208"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1208\/revisions"}],"predecessor-version":[{"id":5180,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1208\/revisions\/5180"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1209"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}