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Minty beetroot dip with chilli pitta crisps

Minty beetroot dip with chilli pitta crisps

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal256
fat5g
saturates2g
carbs42g
sugars7g
fibre3g
protein10g
salt0.9g
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Ingredients

  • 250g vacuum-packed cooked beetroot , drained and coarsely grated
  • 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
  • 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
  • 1 tsp chilli flakes

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2014

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A star rating of 4.8 out of 5.4 ratings
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