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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
- Heat your oven to 375 degrees.
- Peel and quarter your beets. Place in a roasting tray and drizzle with oil.
- Roast the beets for 75-90 minutes, until they're fork tender.
- 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).
- Remove the beets from the oven, allow them 10 minutes to cool, then slice them into filets.
- Toss the beets and chorizo together in a bowl with salt and balsamic vinegar. Plate and serve.