Farro
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2 cups farro
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1 tsp fine sea salt
Beets
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1 bunch (about 1 pound) golden fresh beets, peeled, cut into 1/2-inch thick wedges
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2 tbsp olive oil
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1/2 tsp fine sea salt
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1/4 tsp black pepper
Dressing
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2 tbsp Vermont Creamery® Crème Fraîche
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1 lemon, for zest
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3 tbsp fresh lemon juice
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1 tbsp chopped fresh thyme
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2 tsp Dijon mustard
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1 clove garlic, minced
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1/2 tsp fine sea salt
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1/4 tsp black pepper
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1/2 cup extra virgin olive oil
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2 cup fresh or frozen green peas, thawed if frozen
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4 red radishes, sliced paper thin
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4 oz Vermont Creamery® Classic Goat Cheese Crumbles
Steps
1
Heat oven to 400℉.
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 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.
Comments
Recipe provided by Vermont Creamery