• Preheat oven to 425* F.
• Onto one half of a sheet tray, combine fennel and shallot and spread them out into a single later. Onto the other side of the sheet tray, spread the beet slices into a single layer. Drizzle each half with ½ tablespoon of olive oil and sprinkle with a big pinch of salt and pepper. Toss to coat, but keep the halves separate. Add the unpeeled garlic cloves onto the sheet tray and place into a 425* oven for 30 minutes or until the vegetables and the garlic cloves are soft.
  1 Medium Fennel Bulb, trimmed, quartered, cored and sliced about ¼ inch thick, 1 Large Red Beet, peeled, quartered and sliced about ¼ inch thick, 1 ½ Medium Shallots, sliced about ¼ inch thick, 1 tablespoon Olive Oil, Salt and Black Pepper, 3 Small Cloves of garlic, unpeeled
• Meanwhile, cook the farro to package directions. Once its tender, drain it and add it to a large bowl.
  1 Cup Uncooked Farro
• Once the veggies are done, set aside the roasted garlic cloves for the dressing and add the veggies to a big bowl with the farro. Then add the orange slices and fennel fronds to the bowl.
  1 Medium Orange, peeled, halved and sliced, ½ Cup Chopped Fennel Fronds

For the Roasted Garlic Dressing

• Peel the 3 roasted garlic cloves. Mash them well with a fork. Add shallot, vinegar, oil, dijon mustard, and a pinch of salt and pepper and stir to combine.
  3 Cloves Roasted Garlic, 2 tablespoon White Wine Vinegar, 2 tablespoon Extra Virgin Olive Oil, ½ Medium Shallot, finely chopped, 1 teaspoon Dijon Mustard, Salt and Black Pepper
• Pour the roasted garlic dressing into the bowl with the farro and vegetables.
• Serve warm or cold.