Golden Beet And Barley Salad With Rainbow Chard

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1 cup dry pearl barley

4 medium beets, tops removed

1 bunch white or rainbow chard, washed

3 Tablespoons lemon juice, divided

1/2 large red onion (about 1 cup), minced and soaked in cold water for 1/2 hour

4 ounces feta, crumbled

4-5 scallions, sliced into fine rounds

Extra-Virgin Olive Oil

salt and pepper to taste

extra sliced scallions for garnish

Taste the mixture. As needed, add salt 1/4 teaspoon at a time. Pepper to taste.

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