• Preheat the oven to 425F and line three small baking sheets with parchment paper.

For the beets

• Prepare and roast the beets: Wash the beets thoroughly, place each beet on a piece of foil, drizzle each beet with a bit of olive oil, and wrap each beet individually in foil. Place the foil-wrapped beets on the small baking sheet. Roast in the 425F preheated oven for 50-60 minutes or until fork tender. Unwrap the beets and allow them to cool.

For the barley and chickpeas (baking of the barley & chickpeas optional - see info in NOTES section)

• Keep the oven at 425F.
• Cook the barley according to package instructions. Set aside.
• After the barley is cooked, add it to one of the small parchment lined baking sheets. Season with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp ground pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch chili flakes and ¼ tsp ground turmeric.  Toss to combine and then flatten out into a single layer on the pan.
• To the other small parchment paper lined sheet pan add the drained and rinsed chickpeas. Season with 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp chili flakes and ¼ tsp turmeric and toss to combine.
• Bake the barley for 15 minutes and then remove from the oven. Bake the chickpeas for 25-35 or until crispy and then remove from the oven. Set both aside when done.

Assemble the salad

• When the beets have cooled enough to handle with your hands, peel the beets with your fingers or a vegetable peeler. Slice peeled beets into about 6 wedges per beet and set aside.
• Make the dressing: Blend the blackberries.
• Make the dressing: Add all of the dressing ingredients together. Taste and adjust with more salt if necessary.
• Assemble the salad: Add the crispy barley and crispy chickpeas to a low salad bowl or platter. Next add the beet wedges, drizzle with the dressing, and toss gently. Top with the fresh minced herbs and toasted slivered almonds.