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Beetroot Walnut and Herb Dip with Pitta Crisps

This recipe for Beetroot Walnut and Herb Dip with Pitta Crisps has been reproduced courtesy of www.lovebeetroot.co.uk

Beetroot is enjoying something of a revival as people discover there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s so much more to beetroot than the jar of pickled beetroot many of us will remember from our childhood.

To find out more about beetroot, its history, health benefits and lots of exciting ways to cook with it <click here> or visit www.lovebeetroot.co.uk

Ingredients for Beetroot Walnut and Herb Dip with Pitta Crisps

250g pack cooked beetroot
1-2 cloves garlic, crushed
1 small bunch each of coriander & parsley
50g shelled walnuts
3 tsp extra virgin olive oil
2tsp red wine vinegar
Salt & freshly ground black pepper

For the pitta crisps:
1 pack white or brown pitta bread
Olive oil for brushing
Salt & freshly ground black pepper

Beetroot Walnut and Herb Dip with Pitta CrispsHow to make Beetroot Walnut and Herb Dip with Pitta Crisps

  • Preheat the oven to 180°C / Gas 6
  • Roughly chop the beetroot and herbs and put in 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 freshly ground black pepper. Taste to check the seasoning – you may need to add a little more vinegar if the beetroot are particularly sweet.
  • Set aside for the flavours to mingle while you make the pitta crisps.
  • For the pitta crisps, slice each pitta bread into 2 - 3 strips diagonally and gently prise each strip in half.
  • Arrange on baking sheets, brush with the oil and season with salt and freshly ground black pepper.
  • Bake in the oven for 10 - 15 minutes or until the pitta strips are dry and crispy.
  • The crisps will keep in an airtight tin for at least a week.

Serves 4

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Published with permission of www.lovebeetroot.co.uk

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