1. Preheat a convection oven to 350°F at full fan.
2. Trim and peel the beets, removing and discarding the stem end and outside skins.
3. Add the beets to a large stainless steel bowl and season with ½ oz. of salt and toss with ¾ oz. of oil blend.
4. Wrap each beet individually first in a piece of parchment, followed by a sheet of foil and place on a roasting rack inside a sheet tray.
5. Roast until the beets are just cooked through, about one hour. The time will depend on the size of the beets.
6. Allow the beets to cool in their foil/parchment under refrigeration.
7. Quarter the cut the beets and in batches pulse in a food processor to create a small dice or fine grind. Scrape down the sides of the food processor bowl as needed and repulse to ensure the beet granules are uniform.
8. Line a perforated sheet tray with cheesecloth, place on top of an additional sheet tray. Spread the beet granules evenly on the perforated/cheesecloth tray and leave in the cooler uncovered overnight to remove excess moisture.
9. Reserve the finely ground beets in a stainless steel bowl for the cooking process.
10. In a separate mixing bowl, add all of the spices and salt and whisk together.
11. Reserve the spice mixture.
12. Drain the roasted red peppers into a colander, discarding all liquid.
13. Clean the peppers, remove and discard any seeds, skins or pith inside and transfer to a stainless steel bowl lined with another strainer to eliminate as much liquid as possible, as it is bitter.
14. Once fully drained, add to a blender, and purée until smooth.
15. Transfer the purée to a heavy-bottomed sauce pot heated to low/medium.
16. Stirring frequently, allow the purée to reduce by half to a viscosity similar to tomato paste.
17. Transfer to a storage container and reserve under refrigeration for future use.
18. In a large rondeau, heat the surface to low/medium heat and add the oil blend.
19. When the oil is shimmering, add the onions and garlic and sweat down (do not brown).
20. Add the ground beets and turn the heat to medium/high, sautéing with a wooden spoon or spatula.
21. Add the spice mixture and fold in, stirring constantly to evenly coat the beets.
22. Deglaze the pan with the mezcal and the red wine vinegar, and reduce the liquid down by at least half.
23. Add the red pepper paste to give the beet chorizo body and fold in.
24. Taste and adjust with salt and pepper if desired.
25. Serve immediately.
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