For the chorizo:
Peel the chorizo and dice evenly. Fry in olive oil until golden. Retain the oil after cooking.
For the beetroot:
Peel the beetroot and slice thinly on the mandolin. Marinate in the olive oil, sherry vinegar and salt.
For the radishes:
Wash in cold water and quarter length ways. Place in a sauce pan with the water, vinegar, butter and salt. Simmer until tender, remove from the pan and reduce the remaining liquid to a syrup.
For the goats cheese and parsley:
Pick and finely chop the parsley leaves and crumble the goats cheese into small pieces.
Lay the beetroot flat on the plate and garnish with the chorizo pieces, goats cheese, radish and parsley, finish by drizzling on the syrup and a little of the chorizo oil.
«Use purple beetroots in winter for an earthier flavour and darker colour.»
Salty goats cheese and chorizo salad with sweet seasonal candy beetroot and radishes and parsley.