1 package prepared roasted beets
4 cups fat-free, less-sodium chicken broth
1½ cups uncooked pearl barley
2 cups trimmed arugula
1/4 cup chopped walnuts, toasted
1 (4-ounce) package crumbled feta cheese
3 tablespoons balsamic vinegar
2 tablespoons olive oil
3 teaspooons minced garlic
Cut beets into 1/2-inch-wide pieces.
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.
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. Mix in beets gently.