Step 1: Cook the Farro

• Rinse the farro under cold water. Bring a large pot of water to a boil, add a pinch of salt, and then add the farro.
• Cook the farro for about 25-30 minutes or until it’s tender but still has a bit of chew. Drain and set aside, keeping it warm.

Step 2: Roast the Beets

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Toss the beet wedges with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly on the prepared baking sheet.
• Roast the beets for 30-35 minutes, or until they are fork-tender. Flip halfway through to ensure even roasting.

Step 3: Prepare the Herb Vinaigrette

• In a small bowl or a mason jar, combine the olive oil, balsamic vinegar, lemon juice, honey, minced garlic, parsley, and dill.
• Whisk or shake the ingredients until well combined. Season with salt and pepper to taste.

Step 4: Assemble the Salad

• In a large serving bowl, combine the warm cooked farro, roasted beets, and crumbled feta cheese.
• Pour the herb vinaigrette over the mixture and toss gently to coat all the ingredients.
• Add the baby arugula or mixed greens just before serving to keep them fresh.

Step 5: Serve

• Transfer the salad to individual plates or a large serving platter.
• Sprinkle with chopped walnuts for added texture, if desired. Enjoy while warm or at room temperature.