Beet and Barley Salad with Pecans

BA has been on a barley kick recently. For that reason, we offer not one but TWO beet and barley recipes!
While this is a great salad with salad greens, it's also wonderful served over wilted beet greens!

1 cup pearl barley
8 small beets or 4 medium ones
1/4 cup red wine vinegar
3 cloves garlic, minced
1 Tbsp Dijon mustard
1/2 cup olive oil
1 cup chopped pecans, toasted
6 cups torn arugula, asian salad mix, or mixed salad greens
salt and pepper to taste

Cook barley according to package directions.
In the meantime, wrap beets in foil and roast in a 350F oven until they can be pierced with a knife.
Cool beets, peel and cube.
Whisk together the vinegar, garlic, mustard and salt and pepper in small bowl.
Gradually whisk in olive oil.
Add 1/4 cup of dressing to warm beets, toss and let cool.
When barley is soft, remove it from heat, rinse with cold water, and drain. Fluff with a fork and toss in remaining dressing.
Add pecans and greens to the barley. Spread on a large serving platter.
Top the barley with the beets and drizzle with any remaining dressing.