Beets, Chorizo and Pomegranate Braise with Cilantro Salsa Recipe

Name: Beets, Chorizo and Pomegranate Braise with Cilantro Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoons olive oil; 2 each chorizo sausage halved; 10 ounces mushrooms cremini or white, quartered; 1 large red onion sliced into 1/4-inch slices; 3 cloves garlic halved; 10 ounces beets peeled, and cut into medium-sized chunks; 1/2 cup lentils, green; 1 1/2 cups stock chicken or vegetable; 1 each pomegranate seeds and juice; 1 x salt and black pepper to taste; 1 x greek yogurt to serve; 1 cup cilantro; 1 clove garlic minced; 1/2 tablespoon capers rinsed and drained; 3 tablespoons balsamic vinegar white or regular

Servings: persons

1 tablespoons olive oil
2 each chorizo sausage halved
10 ounces mushrooms cremini or white, quartered
1 large red onion sliced into 1/4-inch slices
3 cloves garlic halved
10 ounces beets peeled, and cut into medium-sized chunks
1/2 cup lentils, green
1 1/2 cups stock chicken or vegetable
1 each pomegranate seeds and juice
1 x salt and black pepper to taste
1 x greek yogurt to serve
1 cup cilantro
1 clove garlic minced
1/2 tablespoon capers rinsed and drained
3 tablespoons balsamic vinegar white or regular

1
Heat 1/2 tablespoon of olive oil in a large saucepan over medium-high heat.
2
Add the chorizo sausages, stirring often, and cook for about 5 minutes, or until browned.
3
Transfer to a plate and set aside.
4
Stir in the mushrooms, and cook for 6 to 8 minutes, or until most of the water is evaporated and the mushrooms are browned.
5
Transfer onto the same plate.
6
Add the remaining olive oil, red onion slices, garlic halves, stirring frequently, and cook until onions and garlics are browned, about 5 minutes.
7
Return the chorizo and mushroom into the saucepan.
8
Add beets, lentils, broth, pomegranate juice, salt and black pepper to taste into the pan.
9
Cover with a lid and bring to a boil on high.
10
Reduce the heat to medium-low or low to retain a gentle simmer.
11
Cook for about 45 minutes, or until the lentils are tender.
12
Meanwhile make the fresh cilantro salsa.
13
Add the salsa ingredients into a food processer, and process until coarsely chopped.
14
Transfer into a small bowl and put it in the refrigerator until the braise is ready.
15
When the braise is ready, divine into individual serving bowls.
16
Top with yogurt, pomegranate seed, and fresh cilantro salsa.
17
Serve warm.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoons olive oil, 2 each chorizo sausage halved, 10 ounces mushrooms cremini or white, quartered, 1 large red onion sliced into 1/4-inch slices, and more.

Yes, Beets, Chorizo and Pomegranate Braise with Cilantro Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beets, Chorizo and Pomegranate Braise with Cilantro Salsa

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