Beetroot, walnut & herb dip with pitta crisps


250g/9oz pack cooked beetroot

1-2 cloves garlic, crushed

1 small bunch each of coriander & parsley

50g/2oz shelled walnuts

3 tsp extra virgin olive oil

2tsp red wine vinegar

Salt & freshly ground black pepper

1 pack white or brown pitta bread

Olive oil for brushing

Salt & freshly ground black pepper
Preheat the oven to 180C/Gas 6. 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 (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 pitta crisps, slice each 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 pitta strips are dry and crispy. The crisps will keep in an airtight tin for at least a week.

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