Wash the beets and coat them with a drizzle of olive oil. Lightly salt.
Wrap the red and yellow beets separately in aluminum foil (or parchment). Place on a baking sheet and roast in the oven for about 1 hour, or until tender.
Let cool, then gently rub the skins off with your fingers. Cut into wedges.
In a saucepan, heat a drizzle of olive oil over medium-high heat. Add the pearl barley and sauté for 1 minute. Pour in 375 ml (1 1/2 cups) of water, add a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for 45 to 60 minutes, or until the water is completely absorbed and the barley is tender. Let cool.
In a small bowl, combine the mustard, fig balsamic vinegar, honey, and olive oil. Add the chives. Salt and pepper to taste.
In a large bowl, combine the warm barley, beet wedges, and apples.
Drizzle the dressing over the salad and toss gently. Crumble the goat cheese over the salad. Serve warm or cold with toasted bread or croutons.
