Roasted Vegetable & Barley Salad Recipe
Bring broth to a boil in a medium saucepan with a tight-fitting lid. Add barley and bay leaf. Cover, reduce heat to low and simmer until soft but not mushy, 40 to 50 minutes. Drain excess liquid, then set aside.
Position racks in upper and lower thirds of oven, then preheat to 400°F.
Combine carrots, fennel and Brussels sprouts on one baking sheet. Combine beets and potatoes on a second baking sheet. Drizzle 2 tbsp of the oil onto each baking sheet. Sprinkle 1/4 tsp each of the salt and pepper onto both baking sheets, then toss to coat.
Roast beets and potatoes until softened and browned on the edges, about 40 minutes. Roast carrots, fennel and Brussels sprouts until tender and starting to brown, about 20 minutes.
On a large serving dish, combine barley, shallots, balsamic vinegar, remaining 4 tbsp of the olive oil. Add roasted vegetables, parsley and gorgonzola and lightly toss. Serve warm.
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Last updated: August 11th, 2021
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