Minty beetroot dip with chilli pitta crisps

Minty beetroot dip with chilli pitta crisps

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(4 ratings)

Prep: 5 mins Cook: 10 mins plus chilling

Easy

Serves 8
Entertain with ease by mixing up a simple yogurt dip with crunchy chips. Serve on platters and invite everyone to dig in

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal256
  • fat5g
  • saturates2g
  • carbs42g
  • sugars7g
  • fibre3g
  • protein10g
  • salt0.9g
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Ingredients

  • 250g vacuum-packed cooked beetroot, drained and coarsely grated

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • ½ small cucumber, halved, seeds scooped out, cut into small chunks
  • ½ x 500ml pot Greek yogurt
  • 1 small garlic clove, very finely grated or crushed
  • ½ large bunch mint, leaves picked and finely chopped, plus some small leaves to serve

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tsp golden caster sugar

For the pitta crisps

  • pack of 6 pitta breads, each cut into 6 small triangles
  • 2 tbsp olive oil, plus a little extra to serve

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp chilli flakes

Method

  1. Put the beetroot, most of the cucumber, the yogurt, garlic, mint, sugar and some seasoning in a large bowl, and mix well. Chill until ready to serve. Can be made up to 1 day ahead.

  2. Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss together the pitta triangles, olive oil and chilli flakes. Bake for 10-15 mins, turning halfway through cooking, until really crisp.

  3. To serve, give the dip a good mix, then spoon onto a plate. Scatter with the reserved cucumber and mint, and drizzle with a little oil. Serve with the pitta crisps.

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Comments (3)

marijas's picture
5

Another winner from BBC Good Food. Super easy to put together, really tasty and so pretty! I didn't bother with the pitta crisps and served it with wafer thin crackers. It worked very well. I also didn't bother grating the beetroots as I had bought cooked slices. I chopped it really finely instead. Again, it worked well though next time I make it I'll try to buy whole beetroots and grate them to see if there's any difference in the finished product.

TaraLazet88's picture
5

Very tasty and easy to make! Served it along some hummus and veggies as an appetizer.

allie80's picture
5

Grated rather than chopped the cucumber (also peeled it) but other than that followed the recipe exactly. This was delicious - very refreshing - would be nice for a summery day particularly. We had it as a starter followed by lamb kebabs with couscous and it worked perfectly as an almost meze dish.

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