Farro Salad With Beets, Greens and Feta

medium or 3 small beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water

farro, soaked for one hour in water to cover and drained

Salt, preferably kosher salt,

sherry vinegar

balsamic vinegar

small garlic clove, minced or pureed

Dijon mustard

extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)

broken walnut pieces

feta or goat cheese, crumbled (more if desired for garnish)

chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint