Roasted Beet and Goat Cheese Canna-Heart Salad
Recipe Info
Yield: 4 servings
Prep time: 20 minutes
Cook time: 45 minutes
A vibrant and elegant salad featuring tender roasted beets cut into hearts, creamy goat cheese, and crunchy walnuts, all tossed in a cannabis-infused citrus vinaigrette.
Terpene Pairing
Linalool: Found in lavender and mint, this terpene complements the earthy sweetness of the beets and the floral notes of the honey, promoting a sense of calm.
Dosage Information
Total infusion: 1/4 cup infused olive oil (used in the vinaigrette).
Per serving: Approximately 1 tablespoon of infusion per salad. Adjust based on your preferred potency.
Ingredients List
3 large red beets
3 large golden beets
4 cups fresh arugula
1/2 cup herb-crusted goat cheese, crumbled
1/2 cup toasted walnut halves
1/4 cup cannabis-infused olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 tablespoon fresh orange juice
Salt and cracked black pepper to taste
Decarboxylation Instructions
Preheat oven to 240°F. Break cannabis flower into small pieces and spread on a parchment-lined baking sheet. Bake for 30-40 minutes. Let cool before infusing.
Infusion Instructions
In a double boiler, combine 1 cup olive oil with your decarboxylated flower. Heat at 160°F-180°F for 2-3 hours. Strain through cheesecloth and store in a cool, dark glass container.
Preparation Instructions
Preheat oven to 400°F. Wrap beets individually in foil and roast for 45-60 minutes until tender. Once cool, peel the skins and slice into 1/2 inch thick rounds. Use a small heart-shaped cookie cutter to cut the beet rounds into hearts.
In a small bowl, whisk together the cannabis-infused olive oil, balsamic vinegar, honey, mustard, and orange juice until emulsified. Season with salt and pepper.
In a large mixing bowl, toss the arugula with half of the vinaigrette.
Arrange the dressed arugula on chilled plates. Top with the roasted beet hearts, crumbled goat cheese, and toasted walnuts.
Drizzle the remaining vinaigrette over the top of each salad.
Chef Tips
For a cleaner presentation, toss the red and golden beets in the dressing separately so the red beet juice doesn't stain the golden hearts or the cheese.
Consume Responsibly
Start Low, Go Slow