In a small saucepan, combine the farro with 2 cups water. Bring to a boil, stir, then reduce the heat to low and simmer until the grains are tender but still chewy, about 20 minutes.
Drain off any excess water and fluff the farro with a fork. Let cool to room temperature.While the farro is cooking, make the vinaigrette. In a small bowl, whisk the beet liquid, vinegar, orange zest, olive oil, salt, and pepper.
Divide the vinaigrette among 4 quart-sized mason jars or any tall, narrow containers (about 2 tablespoons each).
Next, divide the beets among the jars, followed by the radicchio, then the chicken, farro, pistachios, apricots, and top with arugula.
Cover and refrigerate until you’re ready to eat. Pour into a bowl or onto a plate to serve.
1 Mason Jar Salad (1/4 of recipe): 9 WW Freestyle points