Step 1

Preheat oven to 450°F. Bring 8 cups of water to a boil in a medium saucepan over high. Add farro; reduce heat to medium, and simmer until tender, about 35 minutes. Drain and place farro in a medium bowl. Stir in 3 tablespoons of the oil and 1/2 teaspoon each of the salt and pepper.

Step 2

Whisk together thyme, mustard, and 3 tablespoons of the oil in a large bowl. Add onions and butternut squash; toss to coat. Place on a rimmed baking sheet lined with aluminum foil. Add red beets to bowl, and toss to coat with oil; add to baking sheet. Bake in preheated oven for 30 minutes, stirring once. Add haricots verts to baking sheet, and cook until vegetables are browned and tender, stirring once, 10 minutes. Sprinkle with 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

Step 3

Process parsley, water, tahini, lemon juice, soy sauce, honey, garlic, and remaining 3 tablespoons oil and 1/2 teaspoon salt until smooth, about 30 seconds. Divide farro evenly among 4 shallow bowls. Top evenly with roasted vegetables, and drizzle with dressing. Garnish with shaved golden beet and thyme.