|3 sprigs||fresh rosemary||(plus extra to mince and sprinkle on plates as garnish)|
|1 cup||onion||finely chopped|
|2 tbsp||olive oil|
|5 1/2 cups||chicken||or vegetable broth|
|2 cups||pot barley||(pearl is ok too, it's just more processed)|
|1/2 tsp||black pepper|
|4 cups||beets||peeled and diced|
|4 tbsp||lemon juice|
|1 tsp||lemon rind||grated|
|1 cup||goat cheese||crumbled|
1. Rinse barley under running water until water runs clear.
2. Add barley and olive oil to the slow cooker and stir until the barley is coated with oil.
3. Add the onion, garlic, beets, rosemary, lemon juice, lemon rind, salt and pepper to the slow cooker and stir.
4. Add the wine and broth. Stir all the ingredients together.
5. Cook on low for 4 hours.