Begin by bringing a large pot of salted water to a boil. Add 1 cup of semi-pearled farro and cook for about 20 minutes, or until tender but still chewy. Drain the farro in a colander and set it aside to cool slightly while you prepare the other ingredients.

In a small mixing bowl, combine 1 grated garlic clove, 4 oz. of crumbled goat cheese, and 1 cup of plain whole-milk yogurt. Add 2 teaspoons of honey and blend until mostly smooth. Adjust the seasoning with salt and pepper to taste.

In a large bowl, mix together the cooked farro, thinly sliced fennel, and a splash of apple cider vinegar. Drizzle in extra-virgin olive oil while stirring gently to combine.

Just before serving, gently fold in the cut beets to the salad mixture, ensuring even distribution without mashing them.

To present the salad, spread a layer of the dressing onto a platter, mound the salad mixture on top, and garnish with reserved fennel fronds and freshly cracked pepper.