Heat saucepan over medium heat. Sweat onions and shallots until tender. Add farro and toast for one minute. Add white wine and cook until absorbed. Add sachet and shitakes, followed by vegetable stock a half cup at a time. Allow stock to absorb completely before adding more. Cook the farro for 25 minutes or until cooked through. Toss farro wtih orange, almonds, chives and beet stems. Add just enough pickling juice and olive oil to moisten. Set aside.
Whisk together buttermilk, olive oil and honey. Reserve.
Preheat oven to 400 degrees Fahrenheit. Wrap beets, thyme, parsley and a glug of olive oil in a foil packet. Roast until tender. Peel once cool enough to handle. Cut into bite size pieces. Store beets in buttermilk vinegar.
Slice mirliton thinly. Toss with olive and vinegar. Set aside.
Toss farro with beets, mirliton, arugula and sunflower shoots. Serve chilled.