Beet and Barley Salad with Feta and Red Onion

BA has been on a barley kick recently. For that reason, we offer not one but TWO beet and barley recipes!
This one comes from www.thekitchn.com.

1 cup dry pearl barley
4 medium beets, tops removed
1/2 large red onion (about 1 cup), minced
1/2 block of feta (about 4 ounces), cut into small squares or crumbled
4-5 scallions, sliced into fine rounds
1 1/2 Tablespoons lemon juice
1 Tablespoon Extra-Virgin Olive Oil
salt and pepper to taste
extra sliced scallions for garnish

Heat the oven to 450-degrees.
Loosely wrap the beets in tin foil and roast in the oven until they are just fork tender--30 - 45 minutes.
Peel and dice the beets into small cubes.
Meanwhile, bring 3 cups of water to a boil. Add the barley and 1/2 teaspoon of salt.
Reduce to a simmer, cover, and cook until the barley is al dente, about 30 minutes.
If there is extra liquid in the pot, drain the barley and return it to the pan.
Cover with a clean dishtowel until ready to use.
Drain the red onion.
Combine barley, beets, red onion, feta, and scallions in a large mixing bowl.
Sprinkle the lemon juice and olive oil over the top and toss to coat.
Taste the mixture. As needed, add salt 1/4 teaspoon at a time (the feta is really salty!).
Pepper to taste. Serve family-style in a large bowl or in individual bowls. Garnish with extra scallions.