Add all of the dressing ingredients to a mason jar and seal tightly. Shake vigorously to combine. Taste and add salt and pepper as needed. Let sit for at least 30 minutes to let the flavors meld together.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Thoroughly wash the golden beets and peel if desired. Then dice into 1 inch chunks.
Arrange the beets on a baking sheet and drizzle with olive oil and a sprinkle of salt and pepper.
Bake at 425°F for about 15-20 minutes or until fork tender.
Toss together the spinach, roasted beets, cooled farro, and the rest of the salad ingredients and lightly drizzle with the dressing.
That's it!
Notes
This salad is best eaten the same day! Store undressed salad in the fridge for up to 3 days and store the dressing in a tightly sealed mason jar for up to 2 weeks.