Barley, Beet, And Feta Salad

• 1 pound beets
• 4 cups fat-free, less-sodium chicken broth
• 1 1/2 cups uncooked pearl barley
• 2 cups trimmed arugula
• 1/4 cup chopped walnuts, toasted
• 1 (4-ounce) package crumbled feta cheese
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 teaspoons fennel seeds
• 3 garlic cloves, minced

1. Leave root and 1 inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Drain and rinse with cold water, and cool. Trim off beet roots, and rub off skins. Cut beets into 1/4-inch-wide wedges.
2. Bring the chicken broth to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer 40 minutes. Remove from heat; cool.
3. Combine the barley, arugula, walnuts, and cheese in a large bowl. Combine vinegar and remaining ingredients in a small bowl. Pour the vinegar mixture over the barley mixture, tossing to coat. Top with beets.

beets, chicken broth, pearl barley, arugula, walnuts, feta cheese, balsamic vinegar, olive oil, fennel seeds, garlic

Taken from www.myrecipes.com/recipe/barley-beet-feta-salad (may not work)