• Preheat the oven to 400ºF and line a baking sheet with parchment paper. Peel the beets and carrots and remove the seeds from the pepper. Cut the beets into wedges. Chop the carrots and pepper into chunks. 
• Transfer the veg to the baking sheet and toss with the olive oil, salt and pepper. Bake the veggies for 35-40 minutes, turning halfway.
• Meanwhile, rinse the barley, then add it to a medium saucepan along with 2-1/2 cups of water. Cover the pot and bring to a boil. Reduce the heat and simmer for about 20 minutes or until all the water has been absorbed. Give the barley a good rinse with cold water, drain it and set aside.

To Make the Pesto

• Add all the pesto ingredients to the bowl of a food processor. Blend until smooth, scraping down the sides as needed.

To Assemble the Salad

• Spoon the barley onto a serving dish, top it with roasted veggies and drizzle on 1/3 to 1/2 a cup of the pesto. Garnish with a bit of chopped fresh basil or parsley. Store the extra pesto in an air-tight jar in the fridge for up to a week to use for whatever your heart desires.