Beet salad with farro and yogurt dill vinaigrette

Ingredients

Yogurt dill vinaigrette
1 cup unflavored Greek yogurt
2 cloves garlic, minced
3 tbsp. lemon juice
1 1/2 tbsp. champagne vinegar
2 tsp. granulated sugar
1/2 tsp. dried dill
Salt and pepper, to taste
1/2 cup plus 1 tbsp. olive oil  

Salad
2 bunches baby golden beets
2 bunches baby Chioggia beets
2 cups farro
Salt, to taste
1/2 cup hazelnuts
2 bunches dill
1 orange
1 grapefruit

Directions

For vinaigrette: Whisk together all ingredients except olive oil. Slowly drizzle in oil and mix to incorporate. Set aside until ready to use.

To assemble: Cut the tops off the beets, place in an oven-safe dish and cover halfway with water and a little bit of salt. Cover tightly with aluminum foil and roast at 400 degrees or until tender, about 40 minutes. Allow to cool and then peel beets and cut into small bites.

While beets are cooking, cook farro. Set a large pot of 4 cups salted water over high to boil. In a skillet over medium-high heat, toast dry farro until it browns slightly and is fragrant, about 2 minutes, shaking the pan frequently. Add farro to salted water and simmer for 20 minutes or until farro still has a little bite. Drain.

In a skillet over medium heat, toast hazelnuts until golden brown, about 5 to 7 minutes. Once cool, chop into desired size and set aside.

Pick fronds from dill and roughly chop.

Cut top and bottom off of the orange. Then cut off the peel in strips using a paring knife, leaving only the fruit. Cut out the segments and reserve. Repeat with grapefruit.

Mix farro and beets together in a mixing bowl with a spoonful or two of the vinaigrette and a little bit of salt. (Store extra vinaigrette for one week in the refrigerator.) Place on a plate, and top with toasted hazelnuts and citrus segments. Top with dill.

Serves 4