Roasted Beet Salad with Fennel and Farro

Scaled for 4 portions · 6 steps

3–5 cuparugula (chopped if pieces are quite large)1 cuppearled or semi-pearled farro1medium or large fennel bulb ((reserve the fronds))3medium beets0.5 cupwalnuts1large avocado, (sliced thinly or diced)1 handfulfresh flat-leaf parsley, (finely chopped)1 small handfulfresh dill, (finely chopped)3 tbspextra virgin olive oil3 tbspfresh lemon juice1 tbspfresh orange juice1.5 tspDijon mustard ((or whole grain mustard))0.5 tspground cumin0.5 tspsweet or hot paprika0.25 tspcoriander0.25 tspsea salt, (plus more to taste)—Freshly cracked black pepper to taste—Water, (as needed)—2 Medjool dates, (pitted (if they're not soft; soak in warm water for 5-10 minutes))

0 of 19 gathered