Beetroot, walnut & herb dip with pitta crisps


Serves: 4
  • 250g pack cooked beetroot
  • 1-2 cloves garlic, crushed
  • 1 small bunch coriander
  • 1 small bunch parsley
  • 50g shelled walnuts
  • 3 tsp extra virgin olive oil
  • 2tsp red wine vinegar
  • salt and ground black pepper
  • for the pitta crisps:
  • 1 pack white or brown pitta bread
  • olive oil for brushing
  • salt and ground black pepper
  1. Preheat the oven to 180C/Gas 4.
  2. Roughly chop the beetroot and herbs and put in a food processor with the walnuts and garlic and process until you have a course paste.
  3. Add the oil and vinegar and season generously with salt and freshly ground black pepper.
  4. Taste to check the seasoning as you may need to add a little more vinegar if the beetroot are particularly sweet.
  5. Set aside for the flavours to mingle while you make the pitta crisps.
  6. For the crisps, slice each pitta into 2-3 strips diagonally and gently prise each strip in half.
  7. Arrange on baking sheets, brush with the oil and season with salt and freshly ground black pepper.
  8. Bake in the oven for 10-15 mins or until the strips are dry and crispy.
  9. They will keep in an airtight tin for at least a week.


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