Heat the oven to 430°F / 220°C. Loosely wrap the beets in foil and roast them in the oven until they are just fork tender, about 45-60 minutes (depending on size). Let cool enough to handle, then peel and dice the beets into cubes.

TIP: To peel the beets, just hold one of the beets in a paper towel and use the edges of the paper towel to rub the skin away – so easy!

Meanwhile, cook the barley according to package instructions. In a medium saucepan, bring 3 cups (750 ml) of salted water to a boil. Add the barley and reduce heat to low. Simmer, uncovered, for 25-30 minutes, until the barley is al dente. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture). Set aside.

While the beets and barley cook, roast the hazelnuts. In a dry large, heavy-bottomed skillet over medium heat, toast the hazelnuts, stirring them to color evenly, until the skins brown in places and begin to split and flake, about 10 minutes. Transfer the nuts into a clean kitchen towel and roll the towel around them. Rub the nuts against one another inside the towel to remove the skins (some bits of skin will remain). Transfer the nuts to a cutting board and chop coarsely.

In a small bowl, whisk together the oil, vinegar, lemon juice and garlic. Season with salt and pepper.

Transfer the barley to a serving bowl, along with the beets, fennel, fresh herbs and hazelnuts. Add the dressing and toss to combine.

If desired, season this golden beet and barley salad with red pepper flakes. Enjoy!