Hibiscus Tostada

Make the beet yogurt: In a food processor, combine the Beets (3 cups), Plain Greek Yogurt (1/2 cup), Grapeseed Oil (2 Tbsp), Fresh Mint Leaves (1), and Orange (1) zest. Pulse until smooth. Season with Kosher Salt (to taste) and refrigerate until ready to use.

Make the avocado mousse: In a food processor, combine the Hass Avocados (3 cups), Mexican Crema (3/4 cup), and Lime Juice (3 Tbsp). Pulse until smooth. Season with Kosher Salt (to taste) and refrigerate until ready to use.

Make the hibiscus topping: In a large saucepan add the Dried Hibiscus Flowers (8 cups) and Granulated Sugar (3/4 cup). Cover with water and place over medium heat. Bring to a boil for 10-15 minutes. Remove from the heat and steep until the hibiscus flowers are softened, 1-3 hours. Drain the flowers and reserve the liquid to use for the Hibiscus and Orange Spiced Brown Sugar Syrup.

Place a large skillet over medium-low heat. Add the Grapeseed Oil (2 Tbsp), Yellow Onion (1), and Garlic (4 cloves). Sautée until translucent and fragrant, about 1-2 minutes.

Add the drained hibiscus flowers and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and cook lightly until bright and vibrant, about 2 minutes.

Assemble: Divide the hibiscus between the Tostada Shells (10) and top with beet yogurt, avocado mousse, and Salsa Verde (to taste). Garnish with Marigold Petals (to taste).