Carrot and Beet Root salad with Tangy Tahini Dressing

Carrot and Beet Root salad with Tangy Tahini Dressing

Servings: 2

Ingredients: 

2 large carrots (julienned)

1 medium raw beet (shredded)

1 tbsp parsley or basil (finely chopped for topping)

For the dressing:

1/2 cup orange juice (fresh squeezed)

1/2 lime (fresh squeezed)

2 tbsp raw tahini

1 date

1 tbsp maple syrup

1 tbsp dried Italian herbs

1 tsp parsley (finely chopped)

  • Place the julienned carrots into a bowl or on a plate

  • Sprinkle the shredded beet root over top of the carrots

  • Sprinkle the fresh herbs on top

  • Combine the dressing ingredients and blend until smooth and creamy

  • Drizzle or pour desired amount of dressing over the salad and serve

Fat Free Orange Ginger Salad Dressing

Fat Free Orange Ginger Salad Dressing