Roasted Vegetable, Gorgonzola, Pearl Barley Salad

Roasted Vegetable, Gorgonzola, Pearl Barley Salad

1-hour 20-Minute recipe Serves 6
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1-hour 20-Minute recipe Serves 6

Directions

Prep: 5-minute | Cook: 1-hour 15-Minute
  • 1

    Bring 4 1/2 cups of Campbell's broth to a boil in a pot with a tight-fitting lid. Add pearl barley and bay leaf. Cover, reduce heat to low and simmer for 40-50 minutes until soft but not mushy. Drain excess liquid. Set aside.

  • 2

    Preheat the oven to 200°C.

  • 3

    Clean the vegetables, remove nubby ends and prepare in quarters, halves and matchsticks.

  • 4

    Combine carrots and fennel on one baking sheet and drizzle with olive oil and salt.

  • 5

    On a second baking sheet, combine beets and potatoes and coat with more olive oil and the balsamic vinegar.

  • 6

    Roast fennel and carrots for 20 minutes, the potatoes and carrots for 40 minutes or until each sheet of vegetables, respectively, is browning at the edges.

  • 7

    In a large serving bowl, combine cooked pearl barley, shallots, olive oil, and salt and pepper. Add roasted vegetables and lightly toss.

  • 8

    Sprinkle with parsley and gorgonzola. Toss again briefly.

  • 9

    Serve warm.

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Last updated: October 27th, 2020

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