Beet Aguachile

BY Liz Murphy
May 7, 2025

Breakfast

Photography by Becka Vance

Cooking inspired by spring ingredients

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Fresh Off the Farm

Springtime produce is bursting with color and flavor. CSAs and farm boxes are a wonderful way to enjoy seasonal fruits and vegetables and directly support local farmers.

I picked up a box of produce from Community Roots Farm, a local farming project focused on inclusivity, community connection, seed sovereignty, and land-based education.

Community Roots Farm is currently working towards their goal of opening The Plant Lab, a space for empowering the next generation through educational programming and community learning. You can support their efforts by visiting communityrootsfarm.org to learn more.

In the Box

Beets
Crookneck squash
Garlic chives
Basil
Swiss chard
Zucchini
Pattypan squash
Leeks

I harvested a few items from my home garden to add to the mix, including peppers, herbs, and edible flowers. Spring flavors are bitter, bright, and fresh—a transition from rich, warm winter recipes.

Find tips for how I store produce for lasting freshness in the full article here.

Give this recipe and the others I created with these ingredients a try.

Beet Risotto with Fresh Herb Salad »

Spring Pesto Pizza »

Creamy Polenta with Roasted Spring Vegetables »

Ingredients

2 large beets
⅓ cup lime juice
½ teaspoon lime zest
½ cup beet juice
¾ cup olive oil
1 large bunch cilantro
1 shallot, chopped
¼ cup rice vinegar
2 serrano chili pepper, slice one pepper into thin discs
4 garlic cloves
½ teaspoon salt
2 watermelon radishes, sliced
2 Persian cucumbers, thinly sliced lengthwise
1 red onion, thinly sliced
Micro cilantro and edible spring flowers (optional garnish)

Instructions

Wrap beets in foil and bake at 400° for 40 minutes. Cool and peel.
Slice roasted and peeled beets into uneven, bite-sized chunks and set aside.
Make the aguachile broth by mixing lime juice, lime zest, beet juice, olive oil, cilantro, shallot, rice vinegar, 1 serrano chili pepper, garlic, and salt in a blender until smooth. Using a fine mesh strainer, strain the mixture to remove any bits from the aguachile.
Add aguachile broth to a bowl and place beets, radishes, cucumbers, and onion in the broth. Garnish with edible flowers and micro cilantro. Serve chilled or at room temperature.

Liz Murphy

Liz Murphy is a local plant-based chef and sustainability warrior. Find her new cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops.

Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Find more info here. Have questions about storing a specific food item? Reach out to Liz at Santosha Nutrition for creative tips and storage ideas. The cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes. Chef Liz’s first cookbook is arranged by season to encourage support for local farmers and shops. The book is printed sustainably through a carbon-neutral process on recycled paper. Find yours here.