In a small bowl or mason jar, combine all dressing ingredients and mix well to combine. This will get drizzled over the salad to taste. If not serving right away, keep the dressing on the side.
Transfer the washed, chopped salad greens into a large mixing bowl.
Add in the golden berries, diced beets, barley, avocado, barley, walnuts and red onion.
Drizzle with desired amount of dressing and toss to combine.
Garnish with feta cheese, hemp seeds and mint.
How to boil beets Trim off the tops of the beets, leaving about a 2 inch stem. Add beets to a large stockpot or Dutch oven and fill with water so beets are covered. Bring to a boil, reduce to a simmer and cook for 30-45 minutes (depending on size of beets) or until fork tender. Carefully remove beets and place in a large both filled with ice water. Peel beets using a pair of disposable gloves to rub the skin right off, or you can use paper towels. Be sure to slice off the root end before dicing beets. *I like to boil the yellow and red beets separately so the colors don’t bleed.