Beetroot, Walnut and Herb Dip

Name: Beetroot, Walnut and Herb Dip
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 250g pack cooked beetroot; 1-2 garlic cloves, crushed; 1 small bunch each of coriander and parsley; 50g shelled walnuts; 3 tsp extra virgin olive oil; 2 tsp red wine vinegar; salt and freshly ground black pepper; [hd]For the pitta crisps[/hd]; 1 pack white or brown pitta bread; olive oil for brushing; salt and freshly ground black pepper

Serves: 4

Ready in: 15 to 30 mins

Beetroot, Walnut and Herb Dip Recipe: Veggie

Ingredients
Method

Ingredients:

250g pack cooked beetroot
1-2 garlic cloves, crushed
1 small bunch each of coriander and parsley
50g shelled walnuts
3 tsp extra virgin olive oil
2 tsp red wine vinegar
salt and freshly ground black pepper
[hd]For the pitta crisps[/hd]
1 pack white or brown pitta bread
olive oil for brushing
salt and freshly ground black pepper

method:

First, preheat the oven to 180C/350F/Gas 4. Roughly chop the beetroot and herbs, 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 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.

Print Recipe www.lovebeetroot.co.uk