prep time: 15 minutes
roasting time: 1 hour
yield: 4 individual salads or 1 family style salad
total thc/cbd: depends on potency of products used
small baking dish, chef’s knife, cutting board, whisk, 2 small stainless-steel mixing bowls, medium stainless-steel mixing bowl, small sauté pan, large spoon, rasp, serving plates or platter
4-6 whole roasted heirloom beets (the size of a baseball)
1/2 oz quality cannabis buds
1/4 cup cannabis infused grape seed oil
3 cara cara oranges (peeled, cut into segments)
1/4 cup very young wild chickweed
1/4 tsp wild fennel pollen
1 tsp fresh cracked pepper
2 tsp jacobsen salt co. sea salt flakes
1/4 cup sour cream
1 tbsp fresh grated horseradish
3 tbsp cannabis infused grape seed oil
1 tbsp fresh squeezed orange juice
2 tbsp fresh squeezed lemon juice
1 drop true terpenes limonene
1 tbsp cannabis rice wine vinegar
2 tbsp wildflower honey
pinch of salt + pepper
1 tbsp fresh rosemary leaves
1 tbsp fresh tiny sage leaves
1 tbsp fresh parsley leaves
1 tbsp fresh thyme leaves
1 tbsp fresh cilantro leaves
15 thin slices of fresh jalapeño
1/4 cup vegetable oil
How to make it..
– for the beets.
Preheat an oven to 400°. Wrap the oil drizzled, salt and pepper sprinkled beets and cannabis buds in foil packets. Seal up nicely. Place the bundles on a baking sheet. Roast in a 400° oven for about an hour. When cool, use a paper towel to rub off the beet skins. (dry + keep the purple buds for another application) Slice the beets into large thin rounds. Place in a big casserole and drizzle the slices with a couple of tbsp’s of the vinaigrette to marinade for 15-20 minutes before serving.
-for the vinaigrette.
In a small stainless-steel mixing bowl with a whisk combine the oil, lemon juice, rice wine vinegar, terpenes, honey and the salt + pepper. Whisk until combined well, now add the oil, stir well. Refrigerate until ready to use.
-for the horseradish crème.
In a small stainless-steel mixing bowl with a whisk, mix the sour cream and the horseradish until smooth. Refrigerate until ready to use.
-for the fried herbs.
Heat the 1/4 cup of oil in a small saucepan, in batches fry the herbs until they are crispy. Set aside on a paper towel to drain until ready to use.
-to assemble the salad.
Arrange the marinades beets on your desired serving plates or platter. Drizzle the remaining dressing over the beets. Arrange the orange segments over the beets. Sprinkle with sea salt flakes + pepper. Sprinkle the fried herbs over the beets. Drizzle or dot the beets with horseradish crème. Arrange a few leaves of wild chickweed on the beets. Sprinkle with a pinch of wild foraged fennel pollen. Serve.
Equipment + product source
chef sebastian carosi
@chef_sebastian_carosi on Instagram
the ubiquitous roasted beet salad…
Thirty-five years into the farm-to-fork movement every professional chef and home cook alike has their version of a roasted beet salad. For me, I get a thorough kick in the pants out of knowing my family descends from an area of Northern Italy that has a small town named Chioggia, those of you that know heirloom vegetables, and beets in particular will quickly recognize the name, also associated with that candy striped beet with the same name. The beet no one really knows how to pronounce.
It’s like this key-oh-ja. With beets basically in my DNA, I have grown to like them anyway that they can be prepared. But roasting has got to be my all-time favorite way to eat them, especially when the beets get a little bigger and are still very earthy and sweet. These cannabis roasted beets are no different, super sweet, herbaceous, earthy and palette pleasing.
For this particular recipe I chose heirloom Bull’s Blood beets to meld with the piquant cannabis while slow roasting. This rare variety, the Bull’s Blood beet has a higher nutritional value than any other beet out there. An older heirloom cultivar that is known for its natural sweetness, remarkably earthy flavor and as an excellent source of antibiotics, minerals and vitamins.
They are also known to contain betaine, a compound essential for good cardiovascular health. And let’s not forget those gorgeous deep red leaves that are just as delicious and nutritious as their underground counterparts. This old-school varieties name hints to its mid-nineteenth-century origins when beets were known as ‘blood turnips’ circa: 1840.
Making a beet salad with such a historic and rare beet we couldn’t just use a normal orange, now could we? No. Loaded with lycopene and complex flavors I chose the Cara Cara orange, discovered at the Hacienda Cara Cara in Valencia, Venezuela in 1976. This super sweet, slightly tangy, low acid citrus is the perfect match for the earthy beets.
Crispy fried garden grown herbs, lemonade vinaigrette and wild fennel pollen that I foraged along the Columbia River are also complimentary accompaniments. The wild fennel pollen is also terpene rich, loaded with limonene and alpha pinene, giving you more reason to add this great salad to your roughage repertoire and a wonderful opportunity to get outside and to forage or garden for a few of the ingredients utilized in your kitchen.
Written and Published By Chef Sebastian In Weed World Magazine Issue 146