Spring Veggie Bowl

Ingredients

• 1 1/2 cups farro
• 3 cups water
• 2 1/4 teaspoons kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar or white wine vinegar
• 1/2 cup beet greens or arugula, roughly chopped
• 1/4 cup English peas, blanched
• 2 baby carrots, thinly sliced
• 1 green onion, thinly sliced
• 1 stalk celery, thinly sliced
• 1 small red beet, peeled and thinly sliced
• 2 ounces goat cheese, crumbled
• black pepper, optional, to taste
• 1/4 cup fresh flat-leaf parsley, chopped