Spring Farro Salad With Crème Fraîche Dressing and Spring Vegetables

6 servings
30 min prep time
1 hr 40 min total time

A fresh take on a traditional grain salad, this farro salad is a celebration of springtime.



2 cups farro

1 teaspoon fine sea salt


1 bunch (about 1 pound) golden beets , peeled, cut into 1/2-inch thick wedges

2 tablespoons olive oil

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper


2 tablespoons Vermont Creamery Crème Fraîche

1 lemon, for zest

3 tablespoons fresh lemon juice

1 tablespoon chopped fresh thyme

2 teaspoons Dijon mustard

1 clove garlic, minced

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

1/2 cup extra-virgin olive oil

2 cups fresh or frozen green peas, thawed if frozen

4 red radishes, sliced paper thin

4 ounces Vermont Creamery Classic Goat Cheese Crumbles


  • STEP 1

    Heat oven to 400℉.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 5

    When farro is tender, drain off any excess water. Toss warm farro with half of dressing. Add beets and peas; toss lightly. Transfer farro mixture to a serving plate; top with radishes and goat cheese. Drizzle with remaining dressing.