My lovely friend Caitlin made this scrumptious autumn medley for me for dinner and I couldn’t stop thinking about it until I made it for myself and ate it for two more days.
This dish satisfies all my cravings for salty and sweet within a one bowl dinner dish, and it’s perfect for the season. It is a great example of how to use vegetables that are fresh from the garden for a tasty meal (plus it’s gluten free). Plus I LOVE beets! Anyone can make this and chances are you already have almost all the ingredients in your fridge.
The ammount of each ingredient depends on your preference and how much volume you would like. If you’re like me, you make enough to feed an army and eat it for a week. You can’t really screw it up, and you can keep adding a little bit of shallot and garlic and wine if you need a bit more oomph.
Beets (about 3-4 medium)
Potatoes (4 medium)
Kale (3 cups worth)
Shallot (1 full medium sized)
Garlic (2 cloves of Russian Red or 4 regular)
*Chorizo or other sausage (1 sausage)
Red Wine (1/3 cup)
Red Wine Vinegar (2 tablespoons)
Feta Cheese (1/4 cup)
*Make sure to check your sausage is gluten free, I use Harvest Farms and it’s delish!
Preheat oven to broil. Peel and slice beets and potatoes into wedges or quarters.
Place chopped vegetables on a baking sheet with a sprinkle of olive oil. Roast in oven on top rack on broil. Turn vegetables every 10 minutes until soft (about 45 minutes). Cover top with tinfoil if they are getting a little bit too brown but aren’t soft yet.
While your vegetables are roasting slice your shallot, garlic, and sausage. Saute garlic and shallot in olive oil until soft, add sausage.
After about 5 minutes (once the edges of your sausage are crisping) add your vegetables to the pan which should be soft. Stir fry for approximately 5 minutes. Add salt and pepper to taste.
Add a splash of red wine (any type will do although a bit of weight to it like a Cab Sauv is nice) and your vinegar. You may need more depending on how long you want it to simmer in the red wine and how many vegetables you have. Let simmer until the beets and potatoes are cooked through and liquid is gone (7 minutes).
Add chopped kale and let cook for 5-7 minutes.
Dish out and serve with crumbled feta.
Enjoy this super tasty autumn feast!