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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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.