Preheat oven to 400°F. Cut off the leafy tops of the beets, leaving about 1 inch of stem. Scrub the beets and wrap them individually in aluminum foil. Place on a rimmed baking sheet to catch any leaks.
Roast for 45-60 minutes depending on size, checking the beets after 25-30 minutes.
If they look a little dry, you can add a little water or olive oil. Re-wrap and continue to roast until tender. A knife should slide in easily.
Set the beets aside to cool. When cool, peel beets and cut into bite-size chunks.
Prepare the farro according to the package directions using the low sodium vegetable or chicken broth.
In a medium bowl, whisk together the lemon juice, shallot, mustard, and thyme. Gradually whisk in the olive oil. Mix in salt and pepper to taste.
In a large bowl, combine the farro, beets, and dressing. Gently toss to combine.
Top the salad with the pistachios and goat cheese.