• Thoroughly wash the beetroot, cucumber, chilli, and coriander, then pat dry.
• Preheat oven to 200ºC
• Place the golden beetroot on a tray, cover with foil, and bake in the oven for 40 minutes, or until a skewer passes through it easily.
• Peel and cut the red beetroots and shallots into rough dice.
• Roughly chop the coriander. Save a few leaves for garnish
• Peel the garlic.
• Slice half the chilli into thin rounds for garnish, and roughly dice the rest.
• In a blender, add the red beetroot, water, shallots, garlic, chilli, coriander, salt, rice vinegar, olive oil, lime zest, and juice, then blend to a rough puree. We don't want a smooth puree, as we want to extract the juice.
• Pour the puree through a sieve into a bowl to catch the juice. Press gently to extract all the juice and save the pulp for later.
• Once the golden beetroot is cooked, let it cool for 5 minutes, then gently peel off the skin. Cut the golden beetroot into slices or wedges for garnish
• Thinly slice red onions for garnish.
• Using a peeler, peel thin ribbons of cucumber for garnish.
• Serve this as aguachile shots, or in a shallow bowl as a starter.

  As a shot: Skewer beetroot wedges, cucumber ribbons, and chillies; place them on the side of the glass and pour in the broth. See the video
• As a starter: Arrange the beetroot and cucumber on the plate as desired. Pour the broth over, then garnish with the chillies, red onion and coriander leaves. See the video.

Using the aguachile pulp as a spread

• Mix the pulp with cream cheese, then spread it on toast. Nothing goes to waste.