Beet, Farro, and Watercress Salad with Fig Vinaigrette

This salad is simply full of all sorts of goodies - sweet, tender beets, crispy zucchini, anise sauce with fennel and the most delicate farro. You can prepare it two days in advance; just leave the watercress out just before serving.
Preheat the oven to 400 degrees.Leave the root vegetables and 1-inch stalk on the beetroot. Rub the beets with 1 tablespoon of oil; wrap the beets tightly in foil. Bake the beets at 400 ° C for 1 1/2 hours or until tender. Refrigerate for 15 minutes. Trim the beet roots; peel them. Peel the roots. Cut the beets into slices.Prepare the farro according to the directions on the package; strain. Wash farro under cold water; strain well. Place the farro on paper towels to allow it to dry slightly.Pour the vinegar and figs into a small saucepan. Cover and cook for 10 minutes over medium heat. Remove from heat; allow to cool completely. Combine the vinegar mixture, thyme, salt and pepper in a large bowl; gradually add the remaining 5 tablespoons of oil, stirring constantly with a whisk. Add the beetroot wedges, farro, fennel, zucchini, and watercress to the bowl; stir to coat. Sprinkle the salad with almonds.