Barley And Kale Salad With Golden Beets And Feta

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil; more for drizzling
• 2 tablespoons white wine vinegar
• 2 tablespoons (packed) light brown sugar
• 1/2 teaspoon finely grated orange zest
• kosher salt, freshly ground pepper
• 1 bunch tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares
• 1/4 cup minced shallots
• 3 medium golden beets (about 1 bunch), trimmed
• 1 1/4 cups pearl barley
• 4 ounces feta, crumbled
• 2 tablespoons (or more) unseasoned rice vinegar