In a tilt skillet, heat the blended canola/olive oil on high heat until one line of smoke appears.
Add the farro to the skillet and toast over medium heat, stirring well until fragrant, for about 5-10 minutes.
Add water and kosher salt to the skillet, bring to a boil, then lower the heat to medium-high.
Cook the farro until tender and fully cooked, which takes approximately 30 minutes to an hour.
Drain the farro from the liquid and toss it with extra virgin olive oil and lemon juice. Taste and add a pinch more salt if necessary.
Spread the cooked farro evenly on sheet pans and cool it down to below 40°F (4°C) as soon as possible.
Gather and pick through the baby arugula if necessary.
Prepare the citrus roasted chioggia beets. Divide the chioggia beets between two hotel pans, grouping larger ones together and smaller ones together.
Drizzle olive oil over the beets and sprinkle with salt, thyme, rosemary, lemon zest, orange zest, lemon juice, orange juice, and champagne vinegar. Add water to each pan, ensuring it almost covers the beets.
Cover the pans with foil and roast at 350°F (175°C) until the beets can be easily pierced with a skewer. The cooking time may vary depending on the size of the beets.
Allow the beets to cool slightly until they can be handled. Peel them while warm using a knife or peeler.
Prepare the white balsamic vinaigrette. Combine the sliced shallots, honey, picked thyme leaves, white balsamic vinegar, lime juice, salt, and black pepper in a bowl. Blend well with an immersion blender while slowly adding the canola oil to emulsify the dressing.
In a large bowl, combine the cooked farro, baby arugula, citrus roasted chioggia beets, crumbled feta, chopped pistachios, and reconstituted golden raisins.
Toss the salad with the white balsamic vinaigrette until well coated. Adjust the seasoning with salt and pepper to taste.
Divide the Chioggia Beets & Farro Salad among plates, ensuring each plate receives an even amount.