Roasted Beet Barley Salad
Ingredients
- 1 ¼ pounds baby beets (10 to 15, depending on size)
- 6 cups water
- ¾ cup pearled barley, rinsed
- 1 ¼ teaspoons salt, divided
- ¼ cup cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons whole-grain mustard
- 1 tablespoon honey or agave nectar
- Freshly ground pepper to taste
- 1 cup thinly sliced celery
- 1 cup thinly sliced radishes
- ¼ cup thinly sliced scallions
- ¼ cup slivered fresh basil
- ½ cup walnuts or pecans, toasted (see Tip), coarsely chopped
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