Curtido rojo is a pickled coleslaw made in Guatemala.
It is made from beets, cabbage, green beans, vinegar, onion and chile peppers, flavoured with vinegar, thyme, salt and bay leaves.
Some variations add carrots and cauliflower.
You cook and peel the beets and cut into thin strips, put in large bowl. Shred the cabbage, pour boiling water over it, let stand a few minutes, then run cold water over it and drain, add to bowl. Chop the green beans, boil until cooked, add to bowl. Boil the vinegar for 5 minutes, add to bowl, toss. Add remainder of ingredients, chill well. Best made a day ahead.