By Food & Wine
Beet Aguachile
Instructions
Cook:2h 20min
This Beet Aguachile recipe from Claudette Zepeda balances a bright and mildly spicy flavor with earthiness from the juice of roasted beets.
Updated at: Mon, 03 Mar 2025 12:56:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories559 kcal (28%)
Total Fat48 g (69%)
Carbs31.7 g (12%)
Sugars11.4 g (13%)
Protein4.1 g (8%)
Sodium45095.2 mg (2255%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundred beets
small, orange, scrubbed
2 cupskosher salt
¾ cupolive oil
½ cupbeet juice
store-bought
⅓ cupfresh lime juice
2 bunchesfresh cilantro
divided
shallot
medium, roughly chopped
¼ cuprice vinegar
1 tablespoonorange zest
grated, from 1 orange
⅓ cupfresh orange juice
0.5 ounceserrano chile
small, seeded, if desired, and roughly chopped
3garlic cloves
medium, roughly chopped
4dried chiltepin chiles
or pequin, unseeded, crushed
3black garlic cloves
medium-size, roughly chopped, optional
½ teaspoonfine sea salt
6radishes
small, thinly sliced, about 1/16 inch thick, on a mandoline
2Persian cucumbers
small, thinly diagonally sliced, about 1/16 to 1/8 inch thick
![0.5 cup thinly sliced red onion (from 1 small [5-ounce] onion)](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764548/graph/fooddb/eeb4504eaedf0b12456b330c5d0c7d07.jpg){kind=small}
½ cupred onion
thinly sliced
8tostada shells
6-inch
Instructions
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