makes 4 cups

INGREDIENTS: 

Beets:

5 red beets

¼ cup olive oil

½ cup red wine vinegar

½ cup water

1 tbsp sea salt 

pinch black pepper

Mole Dressing:

½ cup water

2 ½ tbsp Guelaguetza Black Mole Starter 

⅓ cup Jamaica (dried hibiscus flowers)

2 tbsp red wine vinegar

1 tbsp cane sugar

1 tsp sea salt

Salad:

1 lime - juiced

2 tbsp olive oil

½ tsp sea salt

⅓ cup jicama, ½ inch baton

¼ cup queso fresco, crumbled

mint - leaves (garnish)

cilantro - leaves (garnish)

DIRECTIONS:

1. Set your oven for 400 degrees.
2. Place the beets in a small roasting pan with olive oil, red wine vinegar, water, salt and pepper. Cover first with parchment paper, then wrap the top with foil to create an airtight seal. Roast for approximately 1hr and 20 minutes, or until tender. Once cooked, remove the foil and paper, and strain out the cooking liquid. Allow to cool for 30 minutes at room temperature, then peel off the skin once you’re able to handle them.
3. Cut four of the beets into bite sized pieces. Once cut, store in a container and place in the refrigerator to cool.
4. In a small pot, add the water, mole paste, jamaica, red wine vinegar, salt and sugar. Place the pot on medium heat and bring to a boil. Once at a boil, remove from heat, cover and steep for 15 minutes. Add everything to a blender including the remaining beet. Blend till smooth then refrigerate to cool.
5. In a medium bowl, add the cut beets, lime juice, olive oil and salt. Mix to dress.
6. Add about three tablespoons of the beet mole to the base of a serving bowl and spread out evenly. Add the dressed beets to the serving bowl. Add more small dollops of mole throughout the bets. Garnish the salad with jicama, queso fresco, mint and cilantro leaves.