Roasted Beet Salad with Barley, Feta, and Red Onion
Makes about 5 cups

1 cup dry pearl barley, 4 medium beets, tops removed, 1/2 medium red onion (about 1/2 cup),
1/2 block of feta (about 4 ounces), cut into small squares or crumbled, 4-5 scallions, sliced into fine rounds, 1 1/2 Tablespoons lemon juice, 1 Tablespoon Extra-Virgin Olive Oil, salt and pepper to taste
extra sliced scallions for garnish

My addition: 1/2 cup finely shopped fresh cucumbers (they are in season). I think, 1/2 cup finely chopped pickles woudl be also good.

Heat the oven to 400-degrees.
Loosely wrap the beets in tin foil and roast in the oven until they are just fork tender--30 - 45 minutes. Peel and dice the beets into small cubes.

Meanwhile, bring 3 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is al dente, about 30 minutes. If there is extra liquid in the pot, drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.
Combine barley, beets, red onion, feta, and scallions in a large mixing bowl. Sprinkle the lemon juice and olive oil over the top and toss to coat.
Taste the mixture. As needed, add salt 1/4 teaspoon at a time (the feta is really salty!). Pepper to taste. Serve family-style in a large bowl or in individual bowls.

Garnish with extra scallions.