Spring Farro Salad With Crème Fraîche Dressing and Spring Vegetables 6 servings 30 min prep time 1 hr 40 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* A fresh take on a traditional grain salad, this farro salad is a celebration of springtime. IngredientsFarro2 cups farro 1 teaspoon fine sea salt Beets1 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 Dressing2 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 Get Ingredients Directions 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. Related Recipes Tomato Galette Summer Vegetable Tart Andrew’s Spinach And Mushroom Panini Herbed Crème Fraîche Salad Dressing Cape Cod Corn Canoes Greek Dip With Quark