Instructions

1. Pre-heat oven to 375 degrees.
2. Start soaking golden raisins in vinegar at least an hour before final assembly.
3. Roast beets whole in aluminum foil with olive oil (or cut into smaller pieces if you're in a hurry). (There is great debate on whether to peel before or after roasting, whether to salt and pepper before or after roasting. I won't weigh in on this debate, just be sure to peel and salt and pepper before using). This recipe is good with both tender beets as "undercooked" beets that still have a bit of a crunch. You will want to cut the beets into roughly 1/2 in cubes, so you can either cut them carefully after cooling a bit, or you can refrigerate and then cut when cool. The beets will, of course, cool faster when cubed, so this choice is dependent on when you want to do the final assembly.
4. While waiting for the beets to roast, you can cook the farro to your liking or follow instructions in its package. Farro can be cooked in various ways for this recipe, including with garlic, toasting the farro beforehand, cooked in broth, etc. Let cool completely to room temperature or refrigerate.
5. Once all ingredients have cooled to room temperature (or chilled), mix the farro, beets, raisins, parsley and cheese together with a splash or two of olive oil, some more vinegar or lemon if you wish, and some salt and pepper to your liking. If using a creamy cheese like goat cheese you may pre-mix all the other ingredients then fold in the goat cheese last if you prefer.
6. Serve with a sprig or two of parsley on top for garnish.