Cook quinoa, barley and farro according to package instructions. Drain, then add all grains to a large bowl, and immediately add the chopped beets, while the grains are still hot. This helps the grains get that purple tint.
To make the dressing, whisk together the shallot, lemon juice, dijon and agave. When they are well mixed, slowly drizzle in the olive oil, whisking the whole time to emulsify the dressing. Season with salt and pepper.
Just before serving, toss the arugula, feta and pistachios into the grain mixture. Reserve a bit of each for garnish. Toss in the dressing, garnish (with edible flowers if you've got 'em!) and serve.
Wonderful with grilled chicken or shrimp.
