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side dishes

Braised Beets and Chorizo
Reserve 1/2 cup finished braising liquid for the toast soldiers recipe.
1 cup olive oil
4 links dried Spanish-style chorizo, sliced thin
12 beets, scrubbed and sliced thin
1 red onion, halved and sliced thin
1/3 cup chopped fresh mint, plus extra for garnish
1/3 cup chopped fresh parsley, plus extra for garnish
1/4 cup balsamic vinegar
4 cloves garlic, sliced thin
2 tablespoons fresh thyme leaves
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
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Braised Beets and Chorizo

Braised Beets and Chorizo

Braised Beets and Chorizo
One Star Guiding Stars
  • Servings:Serves 12
  • Prep Time:15 minutes
  • Cook Time:55 minutes
1. Heat oil in a large skillet over medium-high heat until shimmering. Add chorizo and cook, stirring frequently, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a bowl and set aside.
2. Working in batches, cook beets in rendered chorizo fat until tender and browned, about 5 minutes.
3. Return beets and chorizo to skillet. Stir in remaining ingredients plus enough water to cover the beets. Cover partially with a lid and simmer over low heat until liquid is reduced and glaze-like, about 45 minutes.
4. Using a slotted spoon, transfer to a platter and garnish with more parsley and mint before serving; reserve leftover cooking liquid for toast soldiers.
Source: Hannaford fresh Magazine, November - December 2015