Spicy chorizo with lentils & beetroot recipe | Good Food
A rustic salad of spicy Spanish sausage, storecupboard pulses and sweet beetroot
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring spoon
- Serving bowl
Ingredients
- 2 tbsp extra virgin olive oil
- 1 red onion halved and sliced
- 190g pack mini cooking chorizo sausages (or gluten-free alternative), halved lengthways
- 250g pack ready-to-eat puy lentils
- 200g small cooked beetroot (not in vinegar), cut into wedges
- 1 tbsp sherry vinegar
- ½ large pack rocket
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