Serves: 4
Ingredients
- 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
Method
- Preheat the oven to 180C/Gas 4.
- 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.
- Add the oil and vinegar and season generously with salt and freshly ground black pepper.
- Taste to check the seasoning as you may need to add a little more vinegar if the beetroot are particularly sweet.
- Set aside for the flavours to mingle while you make the pitta crisps.
- For the crisps, slice each pitta into 2-3 strips diagonally and gently prise each strip in half.
- Arrange on baking sheets, brush with the oil and season with salt and freshly ground black pepper.
- Bake in the oven for 10-15 mins or until the strips are dry and crispy.
- They will keep in an airtight tin for at least a week.
