Bring a medium pot of salted water to a boil. Add 1 cup of farro and cook for about 20 minutes, or until tender. Drain and set aside to cool.

In a mixing bowl, combine mashed garlic, crumbled goat cheese, and yogurt. Mix in honey until smooth. Season with salt and pepper.

In a large bowl, mix cooled farro with sliced fennel. Drizzle with apple cider vinegar and olive oil, tossing gently to combine. Season with salt and pepper.

Gently incorporate prepared beets into the farro and fennel mixture just before serving.

Spread the honey-garlic dressing on a serving platter or individual plates. Mound the farro and beet salad on top, garnishing with reserved fennel fronds and freshly cracked pepper.