Recipes‎ > ‎

Roasted beetroot salad with an avocado-parsley dressing

Serves 3-4

Vegetarian, vegan, dairy free, gluten free (depending on grains used)


Grains of your choice, approx 1 cup (I used 83 g of Tesco Whole Foods Quick Cook Seven Grains, cooked according to the packet instructions)
3 medium-sized beets, scrubbed and cut into 1/2 inch pieces
1 1/2 cups parsley, chopped
1/2 cup lightly toasted pine nuts
1 tablespoon olive oil
Salt and pepper to taste

For the avocado-parsley dressing:
1 medium-sized ripe avocado
1/4 cup extra-virgin olive oil
1/4 cup water
4 tablespoons lemon juice (I used lime as that's what I had!)
1/4 cup minced parsley
3 cloves of garlic, minced
1/8 tsp cayenne pepper
Salt to taste

N.B: I have a set of US measuring cups that I use for recipe such as these. A small teacup would make a fine substitute.


I didn't make any changes to the method, so head over to for the how to!

We had a little dressing left over, and found that it was very tasty spread on toast as a light lunch.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Roasted beetroot salad with an avocado-parsley dressing in bowl