Meal prep on a Sunday has become somewhat of a ritual in our household. Depending on our day it can be challenging to cook three nutritious meals when short on time. That's where batch cooking allows us to whip up a wholesome meal with little effort.
One thing we quickly realised was that condiments are the key component to elevate a boring dish into something exciting. We will always have a t least two dips lingering around our fridge ready to use.
At the beginning I went for store bought dips but once I had a closer look at the ingredient list I made a conscious decision to make them myself due to the unnecessary ingredients found in them - especially sugar and palm oil.
The vibrant thyme and beetroot dip with roasted almonds will not only give your dish a blow of colour but also please your taste buds. It can be made in minutes and only requires a food processor.
Try serving it as a crudité dip, dolloped on top of your goddess bowl, smeared onto an avocado toast or simply eaten with a rice cracker when feeling peckish. It also looks gorgeous folded into pasta and will give a WOW factor to any meal you prepare.
Although this recipe calls for goat's cheese you can easily omit it to make the dip completely free from and vegan friendly.
Thyme Beetroot Dip w./ Roasted Almonds
Makes 400 ml
750g beetroot, cooked
200g soft goats cheese (optional)
150g roasted almonds
3 tbsp fresh thyme
1/2 tsp chilli flakes
salt and pepper
1. Add all of the ingredients to a food processor and blend until well combined.
2. Season to taste adding extra chilli, salt, pepper or a plug of olive oil.
3. Transfer to an airtight container and store in the fridge for up to a week.
The goats cheese can easily be omitted from the recipe or substituted with vegan cream cheese or smoked tofu.
Happy cooking, Mxx