Roasted Beet Salad with Barley, Feta and Red Onion

• 1 c dry pearl barley
• 4 medium beets, tops removed
• 1/2 large red onion, minced
• 4 oz feta, cut into small squares or crumbled
• 4-5 scallions
• 1 1/2 Tbsp lemon juice
• 1 Tbsp olive oil
• salt and pepper to taste

Heat oven to 450 degrees

Loosely wrap the beets in tin foil and roast in the oven until they are 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. Add salt and pepper to taste.