Whisk ¼ cup shallot, 3 tablespoons oil, 3 tablespoons vinegar, the grated garlic, ½ teaspoon salt and ¼ teaspoon pepper together in a large bowl.
Add 2 cups beets, the rinsed chickpeas, 1½ cups kale (or arugula), 1 cup cucumber, ¾ cup farro and ⅓ cup dill; toss to coat.
