Preparation for Baking: Set your oven to preheat at 400°F. In a bowl, mix the beets with a tablespoon of olive oil and a pinch of salt. Enclose the beets in foil, creating packets (you can split the beets into two packets), and then place them in the preheated oven.

Baking the Beets: Allow the beets to roast for about an hour, ensuring they become tender. After roasting, give them some time to cool off slightly before unwrapping.

Puréeing the Beets: After unwrapping, move the beets to a food processor. Process them until you achieve a smooth purée, and then set it aside for later use.

Preparing the Broth: Keep the vegetable broth warmed over a gentle heat.

Cooking the Shallots and Farro: In a large, non-stick skillet, warm the remaining olive oil over a medium flame. Introduce the shallots to the skillet, allowing them to cook until they become tender, which should take around 4 minutes. Incorporate the farro, ensuring it gets a good coating of the oil and shallots. Allow it to cook until it begins to glisten, which should take approximately 2 minutes.

Adding Wine and Broth: Pour in the wine, letting it cook until it reduces significantly, which should be around five minutes. Gradually ladle in the broth, adding about ½ cup at each interval. Ensure each addition of broth is mostly absorbed before adding the next, stirring often. Continue this process for roughly 30 minutes, allowing the farro to become tender.

Final Touches: Mix in ½ cup of the beet purée, seasoning it with salt and pepper according to your preference. Garnish with crumbled goat cheese and pistachios before serving. Enjoy your delightful dish!