Name: Minty beetroot dip with chilli pitta crisps
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
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; 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

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Minty beetroot dip with chilli pitta crisps

Minty beetroot dip with chilli pitta crisps

Cassie Best

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Serves 8

Easy

Prep: 5 mins

Cook: 10 mins

plus chilling

A star rating of 4.7 out of 5.8 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal256
fat5g
saturates2g
carbs42g
sugars7g
fibre3g
protein10g
salt0.9g

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.

Recipe from Good Food magazine, April 2014

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A star rating of 4.7 out of 5.8 ratings

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