Beet, Walnut & Herb Dip
What to do
- Preheat the oven to 350°F.
- Roughly chop the beets and herbs and put into a food processor with the walnuts and garlic and process until you have a course paste.
- Add the oil and vinegar and season generously with salt and pepper. Taste to check the seasoning- you may need to add a little more vinegar if the beets are particularly sweet. Set aside for the flavor to marinade while you make the pita crisp.
- For the pita crisps, slice each into 2-3 strips diagonally. Arrange on a baking sheet, brush with the oil and season with salt and freshly ground pepper. Bake in the oven for 10-15 minutes or until the pita strips are dry and crispy. The crisps will keep in an airtight tin for at least a week.
What you’ll Need
250g of cooked beets
1-2 cloves garlic, crushed
1 small bunch each of coriander & parsley
50g shelled walnuts
3 tsp extra virgin olive oil
2 tsp red wine vinegar
Salt and freshly ground pepper
For the pita crisps:
1 pack white or brown pita bread
Olive oil for brushing
Salt & freshly ground black pepper