Hello from the first Active Monday release of 2021! I will continue to give you healthy life motivation every Monday in the new year. Today, I add a HIIT workout that will make you sweat a lot and get rid of toxins. Then I have a sweet potato salad recipe to fill up your vitamin stores.
Sweet potato salad
Ingredients for 2 servings
2 pcs sweet potatoes
1 beetroot, cooked (approx. 250g)
50 g baby spinach
1 piece of leek
50 g pecans
1 dash of olive oil
1 pinch of salt
1 pinch of pepper
Ingredients for the dressing
1 dash of olive oil
1 dash of balsamic vinegar
1 teaspoon agave syrup
1 pinch of salt
1 pinch of pepper
1 pinch of sugar
preparation
Peel and dice the sweet potatoes, place in a bowl, drizzle with a little olive oil, and season with salt and pepper.
Then place the potato pieces on a baking sheet lined with baking paper and bake in a preheated oven at 180 degrees (top/bottom heat) for around 20 minutes.
In the meantime, cut the already cooked beetroot into cubes and wash the baby spinach. Wash the leek, remove the roots and cut into thin rings.
For the dressing, mix the olive oil, balsamic vinegar, and agave syrup well and season with salt, pepper, and a pinch of sugar.
Finally, mix the baked and cooled sweet potato cubes together with the pecans, beetroot pieces, leek, and the dressing in a bowl. Fold in the baby spinach and put the salad in the refrigerator for around 30 minutes.