ARTISANAL BEET SAUCE 💜🌿
A vibrant and earthy sauce that transforms humble beets into a gourmet, infused accompaniment. This sauce is rich, slightly sweet, and boasts a stunning deep purple color.
RECIPE INFO:
Category: Edible / Sauce
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
THC per serving: Approximately 10mg THC per serving
TERPENE PAIRING:
Best paired with strains high in Myrcene or Humulene. Myrcene enhances the earthy notes of the beets, while Humulene complements the subtle herbaceous undertones of the garlic and thyme.
DOSAGE INFORMATION:
Each serving contains approximately 10mg THC. This is a standard dose. Total batch contains 60mg THC. Ensure the infused oil is fully emulsified for even distribution.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the infusion base)
* 1 cup extra virgin olive oil (you will use 1/4 cup for this recipe)
* 3 medium-sized beets, scrubbed and trimmed
* 1 tbsp non-infused olive oil
* 1/2 small red onion, chopped
* 2 cloves garlic, minced
* 1/2 cup vegetable broth
* 2 tbsp apple cider vinegar
* 1 tbsp maple syrup
* 1/2 tsp sea salt
* 1/4 tsp black pepper
DECARBOXYLATION INSTRUCTIONS:
* Preheat your oven to 240°F.
* Break the cannabis flower into small pea-sized pieces with your hands or a coarse grinder.
* Spread the pieces in an even layer on a parchment-lined baking sheet.
* Bake for 30-40 minutes. The flower should turn from bright green to a light toasted brown.
* Remove from the oven and let it cool completely before starting the infusion.
INFUSION INSTRUCTIONS:
* In a small saucepan or double boiler, combine 1 cup of extra virgin olive oil with your decarboxylated cannabis.
* Heat the mixture on low, maintaining a temperature between 160°F and 180°F. Do not let it boil.
* Simmer for 2 to 3 hours, stirring occasionally.
* Remove from heat and let cool slightly.
* Strain the oil through a fine-mesh sieve lined with cheesecloth into a glass jar. Squeeze the cloth gently to extract all the oil.
* Measure out 1/4 cup of this finished oil for the sauce recipe below. Store the remainder in a cool, dark place.
SAUCE INSTRUCTIONS:
* Preheat oven to 400°F. Toss beets with 1 tbsp non-infused oil and roast in foil for 45-60 minutes until tender. Peel and chunk.
* Sauté the red onion and garlic in a pan with a splash of non-infused oil until soft.
* Place the beets, onions, garlic, broth, vinegar, maple syrup, salt, and pepper into a blender. Blend until smooth.
* Pour the puree into a saucepan over very low heat.
* Slowly whisk in the 1/4 cup of cannabis-infused olive oil. Stir constantly for 2-3 minutes until the oil is completely incorporated and the sauce looks glossy.
* Serve warm.
CHEF TIPS:
Use gloves when peeling beets to avoid staining. If the sauce is too thick after blending, add one tablespoon of broth at a time until it reaches your desired consistency.
Enjoy the Artisanal Beet Sauce responsibly 💜🌿