I made this last night and it was a hit, and very filling as a light, healthy dinner. I did use some substitutions based upon what was in my fridge and pantry (arugula instead of watercress, apple cider vinegar instead of red vinegar) and I added a small amount of feta and reduced the fennel, but I think it retained the spirit of the original recipe. I would recommend this to anyone and agree with the other reviewer who felt this would be a nice salad to make for company. It looked very appealing and tasted just as good. Would certainly make again--I'm not a huge salad fan and this was one that didn't feel like punishment.
It does take time to prepare this dish, with the need to roast the beets, cook the farro, simmer the figs in vinegar, and chop up the rest of the ingredients... but it was delicious and I would make it again. I would maybe halve the fennel next time, as I am not a huge fan of it, but it did add a nice flavor to the mix. I also could not find watercress at my store so I used brussel sprouts (raw) and a little baby spinach to replace the green. Overall I would make it again, for company, it was an impressive salad.