Beetroot, walnut and herb dip with pitta crisps

A colourful and healthy alternative to the usual party dips.

Prep 10 mins | Cook none for the dip, 10-15 mins for the pitta crisps



250g pack cooked beetroot
1-2 cloves garlic, crushed
1 small bunch each of coriander & parsley
50g shelled walnuts
3 tsp extra virgin olive oil
2tsp red wine vinegar
Salt & freshly ground black pepper
For the pitta crisps:
1 pack white or brown pitta bread
Olive oil for brushing
Salt & freshly ground black pepper

What to do:

  1. Preheat the oven to 180°C /gas 6.
  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. 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.
  4. 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 minutes or until the pitta strips are dry and crispy. The crisps will keep in an airtight tin for at least a week.