Salad - Beet and Barley (or Farro, Garbanzos)

1. Roast beets (if not using canned) 350 oven 1 1/2 hours, cut into pieces. Chop celery, cucumbers, shallots, figs, and half the grapes.
2. Cook barley in pan of boiling water with 1/2 tsp salt for 20 minutes. Or use canned garbanzo beans or any other grain like faro.
3. Make salad dressing by squeezing lemon juice (about 2 Tablespoons) in a small bowl. Add garlic sweetener and season to taste with Salt and Pepper. Stir in Oil.
4. When barley is cooked, drain rinse and cool completely.
5. In a large salad bowl combine lettuce, chopped herbs, barley, beets, chopped celery, cucumbers, shallots, figs and grapes.
6. Sprinkle with dressing, mix and serve immediately.
Optional: You can add feta cheese and/or pomegranate seeds for garnish.