Braised Beets and Chorizo
Reserve 1/2 cup finished braising liquid for the toast soldiers recipe.
Nutrition
Calories: 310 kcalCarbohydrates: 14 gProtein: 7 gFat: 26 gSaturated Fat: 5 gCholesterol: 20 mgSodium: 420 mgFiber: 4 g
Ingredients
- 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
Instructions
- 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