By Rachel Knoche
Preheat the oven to 200°C (400°F).
Dice the beets and chop the broccoli into small florets. In a pot, bring water to boil and cook the beets for 10 minutes or until slightly tender. Add broccoli in the last 3 minutes of cooking. Drain and set aside.
In a pan, heat 1 tbsp of olive oil over medium heat. Add the chorizo, breaking it into small pieces, and cook until browned, about 5 minutes.
Add the cooked beets, broccoli, thyme, salt, and black pepper to the chorizo. Stir well and let it cook for another 2 minutes. Remove from heat and allow to cool slightly.
Chop the grapes and apple into small pieces and mix them with pico de gallo in a bowl to create a quick grape salsa.
Lay out the empanada wraps on a flat surface. Spoon the chorizo and vegetable mixture onto the center of each wrap. Fold the wraps over and seal the edges by pressing with a fork.
Brush the empanadas with the remaining 1 tbsp of olive oil and place them on a baking sheet lined with parchment paper.
Bake the empanadas in the preheated oven for 15-18 minutes, or until golden and crispy.
Serve the empanadas warm with the grape salsa on the side.
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This Low Carb Dinner Snacks recipe is ready in 45 minutes and features Chorizo, Grapes, Beets and other delicious ingredients. Contains 400 calories total.
Preheat the oven to 200°C (400°F).
Dice the beets and chop the broccoli into small florets. In a pot, bring water to boil and cook the beets for 10 minutes or until slightly tender. Add broccoli in the last 3 minutes of cooking. Drain and set aside.
In a pan, heat 1 tbsp of olive oil over medium heat. Add the chorizo, breaking it into small pieces, and cook until browned, about 5 minutes.
Add the cooked beets, broccoli, thyme, salt, and black pepper to the chorizo. Stir well and let it cook for another 2 minutes. Remove from heat and allow to cool slightly.
Chop the grapes and apple into small pieces and mix them with pico de gallo in a bowl to create a quick grape salsa.
Lay out the empanada wraps on a flat surface. Spoon the chorizo and vegetable mixture onto the center of each wrap. Fold the wraps over and seal the edges by pressing with a fork.
Brush the empanadas with the remaining 1 tbsp of olive oil and place them on a baking sheet lined with parchment paper.
Bake the empanadas in the preheated oven for 15-18 minutes, or until golden and crispy.
Serve the empanadas warm with the grape salsa on the side.
Calories per Serving: 400
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