Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Trim the ends off of the beets and slice them in 1/4-inch thick slices. If you have multiple colors of beets, toss them separately by color in a total of 2 tablespoons of olive oil and 3/4 teaspoon of salt.
Arrange the beet slices on the baking sheet in a single layer, separately by color. Bake for about 15-18 minutes, rotating the baking sheet half way through the baking time.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, the white balsamic vinegar, maple syrup, lemon juice and a big pinch of salt. Stir in the diced strawberries and set aside.
In a medium bowl, put the cooked farro and season with a 1/2 teaspoon of salt. Stir in 2 tablespoons of the strawberry dressing and mix to combine. Set aside for 10 minutes so the farro can absorb the dressing.
To serve: use four dinner plates or a large oval platter. Divide the arugula between the dinner plates or on the large platter. Drizzle the arugula with 2 tablespoons of the strawberry dressing and sprinkle with a few sea salt flakes. On top of the arugula, arrange the beet and strawberry slices and the farro. Drizzle with the remaining dressing and then top with the goat cheese crumbles, and pistachios and mint leaves.