Rinse the farro under cold water. Bring 2 cups of water to a boil in a medium pot. Add the farro, reduce heat to medium-low, and simmer uncovered for about 10 minutes until tender but still chewy. Drain any excess water.

While farro cooks, toss beet cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast in a preheated 400°F oven or toaster oven for 10 minutes until tender. Alternatively, microwave in a covered dish for 6-8 minutes until soft.

In a large bowl, combine cooked farro, roasted beets, chopped parsley, dill, and crumbled feta cheese.

Whisk remaining 1 tablespoon olive oil with red wine vinegar, salt, and pepper. Pour dressing over salad and gently toss to combine.

Serve immediately or chill briefly. This salad keeps well in the refrigerator for up to 2 days.