Golden Beetroot, Walnut & Herb Dip with Pitta Crisps

Prep time 10 mins: Cook Time 15 mins

Ingredients

250g cooked golden or purple beetroot

1-2 cloves crushed garlic

1 small bunch coriander & parsley

50g shelled walnuts

3 tsp extra virgin oil                                           

2 tsp red wine vinegar                             

Freshly ground salt & pepper 

   For the Pitta Crisps                 

     1 pack white or brown pitta bread  

       Olive oil for brushing                                                           

Freshly ground salt & pepper 

Method

 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.