Farro, 1 cup

Vegetable broth or water, 2 cups

Dried bay leaf, 1

Kosher salt, 2½ teaspoons, divided

Lacinato kale, 4 leaves (tough stems removed and leaves torn into bite-size pieces)

Small radishes, 2 (thinly shaved with a vegetable peeler or a mandoline)

Small carrots, 2 (peeled and thinly shaved with a vegetable peeler or a mandoline)

Small celery stalk with leaves, 2 (stalk thinly sliced and the leaves left whole)

Feta cheese, 4 ounces (crumbled; about ½ cup)

Fresh lemon juice, 2 tablespoons

Extra-virgin olive oil, 6 tablespoons

Freshly ground black pepper, ¼ teaspoon

Small red beets, 2 (peeled and thinly shaved with a vegetable peeler or a mandoline)