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Beets, Chorizo and Pomegranate Braise with Cilantro Salsa

Beets, Chorizo and Pomegranate Braise with Cilantro Salsa Beets, Chorizo and Pomegranate Braise with Cilantro Salsa Beets, Chorizo and Pomegranate Braise with Cilantro Salsa

This delicious and well-balanced one pot meal will for sure satisfy everyone around the dinner table with all the yumminess and goodness.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 tablespoons olive oil
2 each chorizo sausage
10 ounces mushrooms
cremini or white, quartered
1 large red onion
sliced into 1/4-inch slices
3 cloves garlic
10 ounces beets
peeled, and cut into medium-sized chunks
½ cup lentils, green
1 ½ 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
Fresh cilantro salsa:
1 cup cilantro
1 clove garlic
½ tablespoon capers
rinsed and drained
3 tablespoons balsamic vinegar
white or regular


Heat ½ tablespoon of olive oil in a large saucepan over medium-high heat.

Add the chorizo sausages, stirring often, and cook for about 5 minutes, or until browned.

Transfer to a plate and set aside.

Stir in the mushrooms, and cook for 6 to 8 minutes, or until most of the water is evaporated and the mushrooms are browned. Transfer onto the same plate.

Add the remaining olive oil, red onion slices, garlic halves, stirring frequently, and cook until onions and garlics are browned, about 5 minutes.

Return the chorizo and mushroom into the saucepan.

Add beets, lentils, broth, pomegranate juice, salt and black pepper to taste into the pan.

Cover with a lid and bring to a boil on high.

Reduce the heat to medium-low or low to retain a gentle simmer.

Cook for about 45 minutes, or until the lentils are tender.

Meanwhile make the fresh cilantro salsa.

Add the salsa ingredients into a food processer, and process until coarsely chopped.

Transfer into a small bowl and put it in the refrigerator until the braise is ready.

When the braise is ready, divine into individual serving bowls.

Top with yogurt, pomegranate seed, and fresh cilantro salsa.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 516g (18.2 oz)
Amount per Serving
Calories 37620% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 706mg 29%
Total Carbohydrate 19g 19%
Dietary Fiber 18g 71%
Sugars g
Protein 40g
Vitamin A 4% Vitamin C 29%
Calcium 11% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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