I’m always trying to find ways to use our left overs, mostly because we generally make a huge batch of quinoa or brown rice, and then we have a huge container full in the fridge to eat for the following day. We had quinoa with kidneys beans and broccoli the other day, but I knew that I wanted to roast some golden beets and parsnips (the roasted root veg obsession continues), plus use some of our really ripe avocados. I was taking a risk with making an avocado dressing because Luna, the crazy little girl, doesn’t like avocados! I hope that she outgrows it, because Apollo, Fred and I are all avocado obsessed. Apollo has started to sort-of say avocado in Spanish, “acaca” is what I hear, and points to them whenever he sees them in our kitchen. I’m not sure if the star of this dish is the avocado dressing or the roasted vegetables, but put them together and it is so so good.
The first thing I did was cut up two large golden beets. They have such a beautiful color and they don’t stain like red beets, which makes them much easier to use. I then coated them in olive oil, salt and pepper, then put them in a baking pan so I could start prepping the other vegetables. I also roasted broccoli and parsnips, but use whatever you have in your kitchen! I cut the parsnips in half, lengthwise, and coated in olive oil, salt and pepper, then did the same thing with the broccoli. Make sure you really coat the produce in olive oil so it roasts well!
Roast the beets and parsnips at 450 F for about 40 minutes, until everything is golden brown and easily pierced with a fork. The broccoli only needs about 10 minutes in the oven, and I just wait until the last 10 minutes that the other vegetables need to cook before I add the broccoli to one of the other pans. Seriously though, roasted parsnips, why are you so tasty? I think they were Luna’s favorite part of this recipe.
If you don’t have left over quinoa, you will need to make 1 cup of quinoa and then add in 1 can of kidney beans after the quinoa is cooked. I just reheated ours on the stove and then added in the beautiful roasted veggies!
For the avocado dressing:
In a food processor:
1/2 a ripe avocado
2 tbsp olive oil
1 clove of garlic
the juice from 1/2 a lime or lemon (I used lime)
generous pinch of salt and pepper
Blend everything together until smooth. This will make a pretty thick dressing, but you can add some water to thin it out.
Cover in avocado dressing, mix it up and enjoy!