First, cook the farro. Fill a medium pot with water and allow it to boil. Wash the beet greens and transfer them to the pot. Allow the greens to wilt and turn bright green.

This should take about 2 minutes. Drain greens; squeeze out excess moisture and allow to cool. Once they are cooled, chop them coarsely and set aside.

Prepare the beets. Remove the leafy stems, reserving them, and slice the beets in half. Wrap each loosely in aluminum foil and place in an oven heated to 400 degrees.

Bake until soft when pierced with a knife - about 40 minutes.

Remove the beets from the oven and allow to cool. Remove the skins from the beets, and chop into cubes.

Rinse the salmon fillet in cold water. Then, season it with salt and pepper. Heat up your oven to broil and line a broiler pan with foil rubbed with some Colavita Extra Virgin Olive Oil. Place fish on the foil-lined broiler pan and cook for 5-8 minutes or until the fish flakes easily when tested with a fork. Using 2 forks, break fish into large chunks and set aside.

Bring 5 cups of water to a boil in a medium pot over medium heat. Add in the cup of farro and a pinch of salt. Boil until tender - about 60 minutes.

In a bowl, combine the cooked farro, beet greens, chopped beets, diced cucumber and chunks of broiled salmon.

Drizzle with mint dressing (recipe below) and toss to combine. Garnish with crumbled feta cheese and more fresh mint.