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Roasted vegetable, blue cheese, pearl barley salad

Serves: 6 people
Prep time:



  • 1 cup pearl barley
  • 4 ½ cups Campbell’s Real Stock – Salt-Reduced Beef
  • 1 bay leaf
  • 6 fresh, baby beetroot, peeled, quartered
  • 2 cups kipfler potatoes, peeled, halved or quartered
  • 4 carrots, peeled, quartered
  • 2 large fennel bulbs, quartered
  • ½ olive oil
  • 2 tsp balsamic vinegar
  • 1 shallot, finely sliced
  • 1 cup flat-leaf parsley, chopped
  • ½ cup crumbled blue cheese
  • Freshly cracked black pepper


  1. Bring 4 ½ cups of Campbell’s Real Stock  to boil in a saucepan. 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, remove bay leaf and set aside.
  2. Preheat the oven to 180°C. Combine prepared baby beetroot and potatoes on a baking tray, coat with 2 tbsp olive oil and the balsamic vinegar. Roast for 40 minutes or until golden and cooked through. On a second baking tray combine prepared carrots and fennel. Coat with 2 tbsp olive oil and roast for 20 minutes until golden and cooked through.
  3. In a large serving bowl, combine cooked pearl barley, shallots, remaining olive oil and freshly cracked black pepper. Add roasted vegetables and lightly toss. Sprinkle with parsley and blue cheese and lightly toss again. Serve warm.