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Spring Farro Salad



prep time:

30 mins

cook time:

1 hour 10 mins

Total time:

1 hour 40 mins





  • 2 cups farro

  • 1 teaspoon fine sea salt


  • 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


  • 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


  1. Heat oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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.