How many of you are on a post-holiday detox diet? I must say I have been eating a lot of meat during the holidays. If you follow me on Instagram you saw that I was in Argentina and Brazil, so how can you not eat meat? (and btw, it was delicious!)
Anyway, now I am trying to eat more veggies and cook detox meals, although I still allow myself a few non-detox meals from time to time 🙂 Last night, I prepared a Winter salad with Brussels sprouts, beetroot, and sweet potatoes. I must say I am not a big fan of Brussels sprouts nor beetroot, while I love sweet potatoes (who doesn’t?). Nevertheless, this recipe is mind-blowing, so I do encourage you to try it! I loved the taste, the colours and the fact that it was very easy to make, using very few kitchen utensils.
I served it with a bit of grated feta on top and half avocado to make it a more balanced meal, but you can eat it alone if you prefer. Enjoy it!
Winter Salad
Ingredients
Additional
Instructions
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Preheat your oven at 180C (fan).
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Cut the sprouts in halves, and chop the potatoes and beetroot. Place the chopped veggies on a large oven tray, previously covered with a baking sheet. NB: Place the beetroot on one side of the tray and keep it separated from the other ingredients, otherwise your sprouts and potatoes will get some purple. It is not the end of the world, but the final presentation will look nicer :)
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Season with salt, pepper olive oil and ½ teaspoon of paprika.
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Roast for 30-35 minutes. Serve with some grated feta and avocado (or couscous).
