Wrap each beet loosely in foil and place on a baking sheet. Bake for 50-60 minutes until beets are fork tender. When cool enough to handle, rub off skins and cut into ½" pieces.
Meanwhile, in a small sauce pan, combine the water, barley and a pinch of salt. Bring to a boil and then reduce heat to medium. Cover partially and simmer until the barley is tender, about 40 minutes. Drain well and transfer to a large bowl. Add 1 tablespoon olive oil, 1 tablespoon red wine vinegar and garlic and toss to combine. Season with salt and pepper to taste. Let cool to room temperature.
Add radicchio, red onion, parsley, hazelnuts, pumpkin seeds, and remaining 1 tablespoon olive oil and 1 tablespoon red wine vinegar; toss gently to combine. Season with additional salt and pepper to taste. Top with Pecorino Romano cheese and serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-beet-barley-salad/