1 lb golden beets
4 TBS extra-virgin olive oil
1/2 large onion, chopped
3/4 tsp Himalayan sea salt
1 fennel bulb, chopped
6 cups farro, cooked
1 1/2 lbs green asparagus, tough ends trimmed and cut into 1" pieces on the diagonal
1 cup shelled English peas
1 cup chopped pistacios
6 green onions, sliced on the diagonal
1/3 cup fresh dill weed, chopped
2 TBS fresh mint leaves, slivered
3 TBS fresh lemon juice
1 TBS agave nectar
freshly ground black pepper
Preheat the oven to 375°F. Scrub the beets, trim off the stems to 1 inch, and wrap the damp beets in heavy-duty aluminum foil, crimping the foil together to make a packet. Roast the beets for an hour, or longer if needed, depending on the size of the beets. They should be tender enough to be pierced through easily with a fork. Allow the beets to cool, then slip off their skins and cut them into ½-inch dice.
Heat 2 tablespoons olive oil in a large nonstick pan and sauté the onion with a pinch of salt over medium heat, stirring often, for about 5 minutes. Add the diced fennel, cover the pan, and stir occasionally for about 20 minutes longer, until both the onion and the fennel are tender and light golden in color.
Remove from the heat, stir in the cooked farro, and transfer to a large mixing bowl.
Steam the asparagus for 2 to 3 minutes, until just barely tender. Steam the peas for about 45 seconds, then refresh with cold water.
Add the beets, asparagus, peas, pistachios, green onions, and herbs to the farro mixture and toss until everything is well combined.
Add the remaining 2 tablespoons olive oil, lemon juice, agave nectar, and ½ teaspoon sea salt in a jar with a lid and shake until well combined. Drizzle over the farro mixture. Grind in as much black pepper as you like, then immediately toss again to distribute the dressing throughout.
Serve the salad at cool room temperature.