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.

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 :)