This Roasted Root Salad with Tahini Carob Molasses Dressing started when I woke up one morning wondering what I could make with carob molasses besides dessert, since that’s mostly what it’s used for in a Middle Eastern kitchen. Then it hit me 💡 Why not turn it into a dressing? I mean, who doesn’t love a salad with a dreamy dressing? Carob is similar to chocolate, but less bitter and with a toasty flavor. Carob powder can even be used to substitute chocolate powder in recipes. For this dressing, I’m using carob molasses, which is fairly sweet and sticky with slight chocolate undertones. I hope you give it a try, because it’s so delicious! What’s your favorite salad? Let me know in the comments.
Ingredients
- 2 sweet potatoes peeled and cubed
- 2 golden beets roasted
Dressing
- 2 tablespoons Tahini
- 1 teaspoon Carob molasses
- 1/2 teaspoon honey
- 1/4 teaspoon mustard
- 2 tablespoons Red wine vinegar
- 1/4 cup fresh Orange juice
- 1/2 cup Olive oil
- pepper to your liking
Instructions
- Spring mix greens.
- Roasted and chopped pistachio to your liking.
- Gorgonzola cheese.
- Start by roasting your root vegetables. Remember to roast them separately as they roast differently. I always have beets roasted on hand in the fridge because I just love them. ( refer to my mutabal shamandar reel on how~to ). Let cool on the side.
- For the dressing: start with a clean bowl add 2 tablespoons of tahini, carob, 1/2 teaspoon of honey, 1/4 teaspoon of mustard, and pepper ( notice I haven’t used salt in this recipe, it didn’t need it ) and start whisking while adding the vinegar, continue whisking as you add 1/4 cup of orange juice then start adding 1/2 cup of olive oil in a thin stream while whisking until you get a smooth dressing. Now you have a dreamy delicious dressing, place it in the fridge until you’re ready to serve your salad.
- ( refer to the the reel on how-to).
- Bon appetite, sahtain, صحتين 🌻.