Roasted Beet and Barley Salad

Heat the oven to 425°F. Wash your hands with soap and water for at least 20 seconds, and clean the work surface and utensils. Scrub the beets under running water, remove damaged areas, and dry them. Trim the ends, peel, and cut into 3/4-inch pieces. Rinse the arugula under running water unless labeled prewashed, then dry thoroughly and refrigerate until needed.

Place the beets on one baking sheet. Toss with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread in a single layer with space between the pieces. Roast for 35–45 minutes, turning halfway through, until a fork slides easily into the centers and the edges are lightly browned.

While the beets roast, bring the 6 cups of water and 1/2 teaspoon of the salt to a boil in the saucepan. Add the quick pearled barley, return to a gentle boil, and cook uncovered until tender with a slight chew, typically 10–15 minutes; follow the package timing if it differs. Drain thoroughly, then spread the barley in a thin layer on the second baking sheet to cool.

While the beets roast and the barley cooks, make the vinaigrette. Whisk together the balsamic vinegar, Dijon mustard, garlic, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in the small bowl. Slowly whisk in the remaining 6 tablespoons olive oil until well blended.

Put the walnuts in the dry skillet over medium-low heat. Toast for 4–6 minutes, stirring frequently, until fragrant and lightly browned. Immediately transfer to a plate to cool so they do not continue browning in the hot skillet.

Whisk the vinaigrette again. Combine the cooled barley and beets in the large bowl, pour over the vinaigrette, and toss thoroughly. Add the arugula and fold gently until evenly dressed. Divide the salad among four bowls, then distribute all the goat cheese and toasted walnuts evenly among the four portions. Serve immediately.