We always try to give beets and arugula together in a share at least once a season so that everyone gets a chance to make this salad.  CSA member Josie Johnson shared it first years ago, and it became an instant favorite.

1 bunch beets
4 cups chicken broth (or water or vegetable broth)
1 1/2 cups uncooked pearl barley
2 cups trimmed arugula
1/4 cup chopped walnuts, toasted
4 oz. crumbled feta cheese
1/4 cup balsamic vinegar
2 Tablespoons olive oil
optional:  2 teaspoons fennel seeds

Bring the broth to boil in a large saucepan.  Add the barley;  cover;  reduce heat, and simmer 40 minutes.  Remove from heat, cool.

Leave root and 1 inch stem on beets;  scrub with a brush under water.  Place in a medium saucepan; cover with water.  Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender.  Rub off skins and beet roots under cold running water.  Cut beets into 1/4 -inch-wide wedges.

Combine the barley, arugula, walnuts, and cheese in a large bowl.  Combine the vinegar and remaining ingredients in a small bowl.  Pour the vinegar mixture over the barley mixture, tossing to coat.  Top with beets.

– from ‘Cooking Light’ magazine