Heat the farro and broth to a 4qt saucepan over medium heat. Bring to a simmer, cover, reduce heat to low, and cook until most of the liquid has been absorbed, about 15 minutes.
Add sliced beets to another saucepan, and cover completely with water. Bring to a boil, and continue to cook until beets are tender, but still crisp, about 7 minutes.
Meanwhile, begin assembling the salad: arrange the greens onto a large serving platter, or divide among 4 large salad bowls. Top with sliced citrus. Whisk together the olive oil, vinegar, lemon juice and zest, tarragon, mustard. Season to taste with sea salt and freshly ground pepper. Set aside.
Fluff the farro, and set aside to cool. Drain the beets and rinse with cold water. Arrange the beets and farro onto the salad. Drizzle with dressing, and add parsley and avocado, if using. Taste, and adjust salt and pepper as desired. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.