Recipes / Lunch
By Alexandra Fox
Maple Cayenne Beet Salad
YIELD : 4 Servings
PREP : 10 min
COOK : 45 min
Infused Salad : Maple Cayenne Beet
2 c. beets cut in cubes
¼ c. chopped brazil nuts
1 c. baby carrots sliced
4 tbs honey
2 c. water
1 tbs sugar (optional)
1 tsp cayenne pepper
2 tsp. cinnamon
4 tbs maple syrup
3 clementine tangerines
1 tbs sesame oil
Fresh baby spinach
Salt & Pepper
Bring water to boil with a dash of salt in a medium saucepan.
Peel and cube the beets, slice the carrots and add both to boiling water.
Cook until tender, about 20-25 minutes.
Preheat the oven to 350 degrees.
Chop the brazil nuts and coat with honey and cinnamon and sugar.
Throw the nuts on some foil and bake for 10 minutes.
When the beets and carrots are tender, drain and place back on the stove.
Add in the maple syrup, sesame oil, and cayenne pepper. Mix well and let the maple
syrup caramelize on medium high heat for 2 minutes.
Spoon the beets and carrots on top of fresh baby spinach.
Top with sliced clementine tangerines, goat cheese crumbles, and candied brazil nuts.
Serve with our Cannabis Infused Honey Balsamic Vinaigrette
FOX & NUG
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