• Cut the greens off of the baby beets. Drizzle EVOO, salt, pepper over the beets on a baking sheet. Add garlic cloves and 2-3 thyme sprigs. Cover with foil and roast for 30 minutes in a preheated oven at 425°F.
• Set aside to cool completely, and then, remove the skins from beets and quarter/slice the beets.
• Toast the almonds in a separate baking sheet. Let cool.
• Grill Halloumi strips and then cube.
• Melt the butter in a medium saucepan over medium heat. Add rinsed and drained Farro. Toast for 2-3 minutes. the color will darken slightly and farro will have a nutty aroma. Add 2 cups of water, Salt, 5 thyme sprigs. Bring it to boil and then reduce it to simmer. Cover and cook for 25 minutes or until al dente. Drain Farro well.
• Pour the drained farro over the cut beet greens in a big salad serving bowl.

Salad Dressing

• Combine Blood orange juice, orange juice, olive oil, red wine vinegar, honey in a medium bowl. Mix well.
• Add salt, pepper, grated ginger and minced garlic to it, and mix well.

Salad Assembly

• In a large serving bowl, layer Beet greens with cooked farro. Add other salad greens, toasted almonds, quartered beets, halloumi cubes, blood orange and clementine slices. Make sure that all the ingredients are well spread out.
• Serve the dressing individually for each person after serving the salad. Alternatively, You can toss the salad with ginger garlic citrus dressing. Mix well and serve!