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 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 Greek-Style Feta and Spinach Salad Baked St Albans with Pumpkin & Pear Butter Southwestern Grain Bowl Crudite Platter Andrew’s Spinach And Mushroom Panini Spinach Puffs