Roasted Beet Salad with Fennel and Farro

Bahan-bahan (4 porsi)

• 3 to 5 cups arugula (chopped if pieces are quite large)
• 1 cup pearled or semi-pearled farro
• 1 medium or large fennel bulb ((reserve the fronds))
• 3 medium beets
• 1/2 cup walnuts
• 1 large avocado, (sliced thinly or diced)
• 1 handful of fresh flat-leaf parsley, (finely chopped)
• 1 small handful of fresh dill, (finely chopped)
• 2 Medjool dates, (pitted (if they're not soft; soak in warm water for 5-10 minutes))
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoons fresh orange juice
• 1 1/2 teaspoon Dijon mustard ((or whole grain mustard))
• ½ teaspoon ground cumin
• ½ teaspoon sweet or hot paprika
• ¼ teaspoon coriander
• ¼ tsp sea salt, (plus more to taste)
• Freshly cracked black pepper to taste
• Water, (as needed)