How to Make It
Preheat oven to 400°.
Leave root and 1-inch stem on beets. Rub beets with 1 tablespoon oil; wrap beets tightly in foil. Roast beets at 400° 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.
Cook farro according to package directions; drain. Rinse farro under cold water; drain well. Spread farro out on paper towels to dry out slightly.
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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