Serves 2

For Salsa Rojo:

• 1 cup white wine vinegar
• 1/2 cup lime juice
• 2 cups extra virgin olive oil
• 1 small roasted beet, skin removed, diced
• 1 clove of garlic
• 1 jalapeño (seeds removed), diced fine
• 1/8 cup cilantro, chopped
• 2/3 teaspoon sea salt
• 1/4 cup cold water

Combine vinegar, lime juice, olive oil and beet in a blender and run until smooth. Transfer pureé into a jar.

Add the quarter cup of cold water to the blender, blend and pour the rest of the mixture into same jar.

Mix the diced jalapeño, garlic and cilantro into dressing.

For Salad:

• 1 roasted beet, peel & slice thin
• 1/2 cup hibiscus flower & radish escabeche (recipe to follow)
• 1 cucumber, seeded and sliced thin (place 1/2 in a jar with 1/2 cup of salsa Rojo and marinate for at least an hour)
• 2 cups Napa cabbage sliced thin
• 1 roasted corn cob, kernels removed
• 1/2 cup black beans cooked and drained
• 1/4 red onion, sliced thin
• 1/4 cup red wine vinaigrette
• 1/2 cup sweet pea sprouts
• Pinch salt

Combine cabbage, corn, beans, onion and sprouts in a bowl – toss with vinaigrette and salt.

In salad bowls:
Line the rim with sliced cucumber on one side and slice beets on the other, then place salad in the middle. Finish with a spoonful of marinated cucumbers on one side and radish/hibiscus escabeche on the other.

Serve with extra salsa Rojo on the side.