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Bring 2 cups water and ¼ teaspoon salt to a boil in a medium saucepan over high heat. Add rinsed farro; reduce heat to medium-low, cover and simmer, undisturbed, until the farro is tender and the water is absorbed, 20 to 30 minutes. Fluff with a fork, then spread the farro evenly on a large rimmed baking sheet; refrigerate, uncovered, until completely cool, about 30 minutes.
Whisk ¼ cup each oil and vinegar, 1 tablespoon mustard, 1 teaspoon each oregano and lemon zest, 1 tablespoon lemon juice, ¾ teaspoon honey, grated garlic and the remaining ½ teaspoon salt in a small bowl until well combined. Divide the mixture among 4 (1-quart) Mason jars (about 2 tablespoons each).
Divide red pepper (about ⅓ cup each), beets (about ⅓ cup each), beans (about ¾ cup each) and cooled farro (about ¾ cup each) among the jars. Top each with 1 cup baby arugula; add 1 tablespoon each mint and sunflower seeds. Divide feta evenly among jars (about 2 tablespoons each).
Cover the jars and refrigerate. When ready to eat, shake the jar until the vinaigrette is evenly distributed; stir to combine the ingredients, if needed.