Dinner, Side, Snack, Spring, Winter, Veggies


Beets are always paired with blue cheese, which is lovely but needed a kick in bum for this dinner party. Cheese provides fat and acid which pair well with beets, so I opted to trade them for chorizo. Spicy, fatty, crisp, they make the perfect accompaniment to luscious beets.



  • 3 medium Beets
  • 2-3 tablespoons Olive Oil
  • 4 small Chorizo (the hard, cured kind, not raw meat)
  • 2 tablespoons Balsamic Vinegar
  • Salt to taste


  1. Heat your oven to 375 degrees.
  2. Peel and quarter your beets. Place in a roasting tray and drizzle with oil.
  3. Roast the beets for 75-90 minutes, until they're fork tender.
  4. While the beets are roasting, slice the chorizo into small discs and throw them in a large sauté pan. Cook the chorizo over a medium-low flame, rendering out the fat, for 10-15 minutes, stirring constantly, until crispy. Scoop the crisped meat out of the rendered fat (save the fat for another recipe).
  5. Remove the beets from the oven, allow them 10 minutes to cool, then slice them into filets.
  6. Toss the beets and chorizo together in a bowl with salt and balsamic vinegar. Plate and serve.