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Roasted Vegetable, Gorgonzola and Pearl Barley Salad
2017-05-29
https://www.metro.ca/userfiles/image/recipes/salade-orge-perle--legumes-rotis-gorgonzola-10578.jpg
PT05M
PT1H15M
PT1H20M
Bring 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.Remove bay leaf and drain excess liquid. Set aside.Preheat the oven to 400°F (200°C).Clean the vegetables, remove nubby ends, and prepare in quarters, halves and matchsticks as listed.Combine carrots and fennel on one baking sheet and drizzle with 2 tbsp (30 mL) olive oil and salt.On a second baking sheet, combine beets and potatoes and coat with 2 Tbsp. (30 mL) olive oil and the balsamic vinegar.Roast fennel and carrots for 20 minutes, the potatoes and beets for 40 minutes, or until each sheet of vegetables, respectively, is browning at the edges.In a large serving bowl, combine cooked pearl barley, shallots, 1/4 cup (60 mL) olive oil, salt and pepper.Add roasted vegetables and lightly toss.Sprinkle with parsley and Gorgonzola.Toss again briefly. Serve warm.
6
Campbell
5
1
5
5
4 1/2 cups (1 1/4 L) Campbell's 30% less sodium ready to use beef broth
1 cup (250 mL) pearl barley
1 bay leaf
4 carrot, cut into sticks
2 large fennel bulbs, quartered
6 small beets, quartered
2 cups (500 mL) fingerling potato, halved or quartered
1/2 cup (125 mL) olive oil, divided
2 tsp. (10 mL) balsamic vinegar
1 shallot, minced
1 cup (250 mL) flat-leaf fresh parsley, chopped
1/2 cup (125 mL) crumbled gorgonzola cheese
salt & pepper to taste
Roasted Vegetable, Gorgonzola and Pearl Barley Salad
6
servings
0:05
Preparation
1:15
COOKING
1:20
TOTAL TIME
Ingredients
-
4 1/2 cups
(1 1/4 L)Campbell's 30% less sodium ready to use beef broth
-
1 cup
(250 mL)pearl barley
-
1
bay leaf
-
4
carrot, cut into sticks
-
2
large fennel bulbs, quartered
-
6
small beets, quartered
-
2 cups
(500 mL)fingerling potato, halved or quartered
-
1/2 cup
(125 mL)olive oil, divided
-
2 tsp.
(10 mL)balsamic vinegar
-
1
shallot, minced
-
1 cup
(250 mL)flat-leaf fresh parsley, chopped
-
1/2 cup
(125 mL)crumbled gorgonzola cheese
-
salt & pepper to taste
Preparation
Bring 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.
Remove bay leaf and drain excess liquid. Set aside.
Preheat the oven to 400°F (200°C).
Clean the vegetables, remove nubby ends, and prepare in quarters, halves and matchsticks as listed.
Combine carrots and fennel on one baking sheet and drizzle with 2 tbsp (30 mL) olive oil and salt.
On a second baking sheet, combine beets and potatoes and coat with 2 Tbsp. (30 mL) olive oil and the balsamic vinegar.
Roast fennel and carrots for 20 minutes, the potatoes and beets for 40 minutes, or until each sheet of vegetables, respectively, is browning at the edges.
In a large serving bowl, combine cooked pearl barley, shallots, 1/4 cup (60 mL) olive oil, salt and pepper.
Add roasted vegetables and lightly toss.
Sprinkle with parsley and Gorgonzola.
Toss again briefly. Serve warm.
Source :
Campbell
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