The combination of beets and watermelon is not necessarily one I would have thought of. Yet, when I had watermelon vacuum infused with beet juice at a dinner made by the Seattle Food Geek and Jet City Gastrophysics I began to think. As I recall the dish was topped with feta and mint. It was intentionally funny because it combined 2 ubiquitous salads in one dish: watermelon with feta and beets with goat cheese. In a conversation with Scott I mentioned wanting to vacuum seal the watermelon with hibiscus. Once I got home that is exactly what I did. I cold brewed some hibiscus tea and then vacuum sealed it with slabs of watermelon. Then I made the tastiest beets ever and glazed them in a blend of the steaming liquid and red wine sweetened with honey. To finish the dish we shaved ricotta salata into ribbons and picked anise hyssop leaves and flowers from the weed patch. It's early summer on a plate, our way.