Heat oven to 425°. Trim beet stems and leaves; set aside. Scrub beets and dry; quarter and toss with 1 tbsp of the oil, one sprig each of the thyme and the rosemary, and 1/4 tsp of the salt. Wrap tightly in foil and place packet on a baking sheet. Toss parsnips in 1 tbsp of the oil and 1/4 tsp of the salt; place unwrapped next to beets. Roast at 425° for 35 to 40 minutes or until fork-tender.
Allow beets to cool slightly; carefully peel and discard skins using a paper towel. Dice beets into 1-inch pieces and place in a large bowl with accumulated juices and roasted parsnips.
In a medium lidded pot, combine farro, bulgur and 5 cups water. Cover and bring to a boil; reduce heat to mediumlow. Simmer 15 minutes or until grains are cooked. Drain and rinse under cold water. Stir into bowl with beets and parnsips.
Meanwhile, remove beet greens from stems; roughly chop greens and cut stems into 1-inch pieces. Wash well. Add 1 tbsp of the olive oil to a large skillet. Stir in beet stems; cook 6 minutes. Add onion and remaining 1 tbsp thyme and 2 tsp rosemary; cook 5 minutes. Stir in beet greens; cook 3 minutes or until greens are wilted. Season with 1/4 tsp of the salt. Stir into bowl with grains and roasted vegetables. Mix in pecans, remaining 2 tsp olive oil and 3/4 tsp salt and the pepper. Crumble goat cheese over each serving.
