Beet, Farro, And Watercress Salad With Fig Vinaigrette

• 1 pound golden beets, scrubbed
• 6 tablespoons extra-virgin olive oil, divided
• 1/2 cup uncooked farro
• 1/3 cup red wine vinegar
• 1/4 cup finely chopped dried figs
• 1 tablespoon chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups very thinly sliced fennel bulb
• 1 1/2 cups (1/2-inch) cubed zucchini
• 3 ounces watercress
• 1/2 cup chopped unsalted roasted almonds

1. Preheat oven to 400u0b0.
2. Leave root and 1-inch stem on beets. Rub beets with 1 tablespoon oil; wrap beets tightly in foil. Roast beets at 400u0b0 for 1 1/2 hours or until very tender. Cool for 15 minutes. Trim off beet roots; rub off skins. Discard roots and skins. Cut beets into wedges.
3. Cook farro according to package directions; drain. Rinse farro under cold water; drain well. Spread farro out on paper towels to dry out slightly.
4. Place vinegar and figs in a small saucepan. Cover and cook gently for 10 minutes over medium heat. Remove from heat; cool completely. Place vinegar mixture, thyme, salt, and pepper in a large bowl; gradually add remaining 5 tablespoons oil, stirring constantly with a whisk. Add beet wedges, farro, fennel, zucchini, and watercress to bowl; toss to coat. Sprinkle salad with almonds.
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golden beets, extravirgin olive oil, farro, red wine vinegar, dried figs, thyme, kosher salt, freshly ground black pepper, very, zucchini, watercress, almonds

Taken from www.myrecipes.com/recipe/beet-farro-watercress-salad-fig-vinaigrette (may not work)