large carrots, peeled and cut into 1/2 inch pieces
small yellow or white onion, diced
clove garlic, minced
1 1/4 cupshulled farro
3 1/2cups low sodium vegetable broth
salt and freshly ground pepper, to taste
Bring a medium pot of water to boil, OR fill the bottom of a vegetable steamer with water according to steamer directions. Once water boils, either steam the beets and carrots by placing them in a strainer and covering it over the pot, or use the steamer insert and cover them. Steam for 15 minutes, or until you can easily pierce the beets with a fork. Remove vegetables from heat. Peel the beets by running them under cold water and slipping off the skin. Let all vegetables dry and cool.
Heat 1 tablespoon olive oil in a medium pot. Add garlic and onions and sauté till the onions are translucent. Add the farro and vegetable broth. Bring to a boil and reduce heat to a simmer. Cook, covered but with the lid just slightly ajar, till farro is plump and all liquid is absorbed. This should take approximately 20-40 minutes, depending on whether you soaked the grain first.
Add the vegetables to the farro. Whisk the 2 remaining tablespoons olive oil, the lemon, and the mustard together. Pour over hot grains. Add a drizzle more olive oil or a squeeze of lemon if desired. Season to taste, and serve warm.
Leftovers will keep in an airtight container in the fridge for up to 4 days.