Beet Tostadas

• Pickled Vegetables 

• 2ea Green onion – SGC# 192014
• 1ea jalapeno, thinly sliced – SGC# 191887
• 2 small radish, thinly sliced  – SGC# 191305
• 2 tbsp lime juice – SGC# 082245
• 1 tsp salt – SGC# 052100
• 1 tsp apple cider vinegar   – SGC# 128505

• Beet Tostadas

• 2 lbs medium-size beets scrubbed and trimmed  – SGC# 193244; 193242
• 10 large garlic cloves, divided  – SGC# 192922
• 4 limes, quartered, plus lime wedges for serving.  – SGC# 192625
• 2 ea dried chiles, cut into pieces.
• ¼ c salt – SGC# 052100
• 1 tbsp Restaurant Marketplace cumin – SGC# 171567
• 2 tsp Restaurant Marketplace coriander – SGC# 191373
• 2 tsp Restaurant Marketplace crushed red pepper – SGC# 191779
• ¼ c olive oil – SGC# 053059
• ½ c chopped onion – SGC# 192180
• 1 tsp chili powder – SGC# 169920
• 15oz refried black bean – SGC# 076463
• 2 tsp lime juice – SGC# 082245

• Additional Ingredients 

• 12 corn tostada shells – SGC# 088443
• ½ tsp flaky salt – SGC# 053664
• 4oz queso fresco  – SGC# 640069
• Fresh cilantro leaves– SGC# 193200

INSTRUCTIONS

1. Make the pickled vegetables, stir together the scallions, jalapenos, radishes lime juice, sea salt and vinegar in a small bowl. Let stand uncovered for at least 1 hour.
2. Preheat oven to 350 degrees, add the 8 garlic cloves, lime quarters, chile pieces, ¼ c salt, cumin, coriander and crushed red pepper. Drizzle the beets with olive oil and add just enough water to come halfway up the sides of the beets. Roast the until fork tender about 1.5 hours. Remove from oven and let cool about 30 min. Peel the beets and grate on a box grater. Set the grated beets aside.
3. Arrange tostada shell on a flat surface. Spread the refried beans in a even layer on each shell. Sprinkle the grated beets with sea salt and scatter the beets on each tostada. Drain the reserved pickled vegetables; top evenly with queso fresco and serve with lime wedges.