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


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



    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



    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


  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

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

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

allie80's picture

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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