Fry the bacon and chorizo for a couple of minutes on high heat, reduce the heat a bit, and let it simmer until crispy.
Remove the bacon and chorizo from the pan.
Add the onions and fry them on medium heat for 5 minutes,or until they are golden.
Mix the onions with the bacon and chorizo, and keep it warm. In the same pan, fry the beets in a little oil for 5-10 minutes until they are slightly tender.
Add apple cider vinegar and honey, and let it sizzle.
Mix for a couple of minutes.
Add the bacon, chorizo, and onions, and keep it warm.
Peel the potatoes and root vegetables, and cut them into smaller pieces.
Boil them until tender in unsalted water. Drain the water, and let the vegetables steam dry.
Warm up the milk, and mash the vegetables with a potato masher or whisk.
Add the milk little by little until the mash has a suitable consistency.
Add butter, coarse salt, nutmeg, and pepper.
You can optionally omit the milk and use the vegetable water instead.
Arrange the mash in a dish with the bacon-beet mixture on top, and sprinkle with some chopped flat-leaf parsley.
Serve with Dijon mustard and coarse bread.
