Pickled Red Beets And Chorizo Tacos


Tacos are a perfect weekday meal to enjoy with friends and family. The combination of pickled red beets and chorizo tacos is even more perfect!

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Pickled red beets and chorizo tacos
Veronique van Ohmydish

Made by Véronique

Published at 2016-04-30, this recipe is for 6 people and takes 1 hours 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 21-07-2023

1 hours 15 minutes 6 people Main course
Pickled red beets and chorizo tacos


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  • about 10 raw red beets
  • 50 ml cider vinegar
  • 2 chorizo sausages
  • 100 gram fresh (baby) spinach
  • about 6 Dutch carrots
  • 4 garlic cloves
  • 1 red onion
  • 2 jalapeno peppers
  • olive oil
  • 12 small tortillas
  • pepper and salt to taste
  • optional: tomatoes and cilantro
Pickled red beets and chorizo tacos ingredients
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Kitchen equipment

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  • Cutting board & chef's knife
  • Large skillet
  • Oven
  • Tinfoil
  • Grater
  • 2 x Container or bowl

Pickled Red Beets And Chorizo Tacos

1 hours 15 minutes 6 people Main course

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Preparation – 1 hour

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Rinse the raw red beets with cold water and wrap them in tin foil. It's not necessary to wrap them individually.

Place the wrapped beets in the oven and roast them for about 1 hour, or until soft. Meanwhile peel the red onion, garlic cloves and carrots. Finely chop the onion and garlic cloves and set aside.  

Coarsely grate the carrots and chop the jalapeno peppers as fine as you can, with or without seeds. Now for the chorizo, check if you have to remove the casing.

Then slice the chorizo into medium-sized squares and set aside. Rinse the (baby) spinach and remove the hard stems.

Pickled red beets and chorizo tacos
Pickled red beets and chorizo tacos

Finishing up the pickled red beets and chorizo tacos – 15 minutes

If the red beets are done, you have to let them cool off just enough so you can handle them with your hands. Peel them and slice into quarters and place them into a container or bowl.

Pickle the beets by adding cider vinegar, a dash of olive oil and season with pepper and salt. Heat olive oil in a large skillet and saute the chopped garlic, red onion and jalapeno peppers. Add the chorizo cubes and grated carrots.

Saute a few minutes more,  season with pepper and salt and transfer to a bowl. Heat the tortillas in the same skillet, about 1 minute on each side.

Start with a layer of spinach leaves, then the pickled beets and finish it off with the chorizo and carrot mixture. If you like you can also add chopped tomatoes and cilantro. Enjoy your meal!

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