Roasted Chorizo with Beetroot

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Cut the beetroot into bite-sized wedges and toss with 1.5 tablespoons of olive oil, sea salt, and pepper on a large baking tray.

   Tip: Wear gloves when handling beetroot to avoid staining your hands.

2. 2

   Roast the beetroot for 20 minutes until it begins to soften and the edges caramelize slightly.

   Tip: Beetroot takes longer to cook than chorizo, so start it first.

3. 3

   While beetroot roasts, heat a large oven-safe skillet over medium-high heat with the remaining olive oil. Add the chorizo slices in a single layer and sear for 2-3 minutes on each side until the edges are crispy and the fat is released.

   Tip: Don't overcrowd the pan; work in batches if needed.

4. 4

   Remove the chorizo from the pan and set aside on a paper towel-lined plate to drain excess oil.

5. 5

   In the same skillet, add the red onion wedges and minced garlic, stirring for 1-2 minutes until fragrant and the onion begins to soften.

   Tip: Use the residual chorizo oil for extra flavor.

6. 6

   Remove the roasted beetroot from the oven and transfer it to the skillet with the onion mixture. Add the seared chorizo back to the pan along with fresh thyme sprigs.

7. 7

   In a small bowl, whisk together the balsamic vinegar and honey until combined, then pour this mixture over the chorizo and beetroot in the skillet.

   Tip: The honey balances the acidity of the vinegar.

8. 8

   Return the entire skillet to the oven for an additional 10-12 minutes, stirring halfway through, until everything is heated through and the glaze caramelizes.

9. 9

   Remove from the oven, discard the thyme sprigs, and garnish generously with fresh chopped parsley. Taste and adjust seasoning with salt and pepper if needed.