Prep: 15 minutes; Cook: 1 hour.If you can't find farrow at the local grocery store, go ahead an swap it for barley.
Preheat oven to 425°. Wrap beets in foil and place on rimmed baking sheet; bake 50-60 minutes. Let cool; peel and cut into wedges. (If using canned beets, cut into wedges and go to step )
Cover farro with water and soak 30 minutes; drain. In a saucepan, combine farro, 3 cups water, and 1/4 teaspoon salt; boil. Reduce heat and simmer 15-20 minutes; drain.
In a bowl, whisk together vinegar, oil, mustard, sugar, pepper, and remaining 1/4 teaspoon salt. Toss with remaining salad ingredients, arranging beets on top.