Beetroot, Walnut and Herb Dip with Pitta Crisps

Serves 4


Prep time 15 mins / Cooking time 40 mins

250g cooked golden or purple beetroot

1-2 cloves crushed garlic
1 small bunch coriander & parsley
50g shelled walnuts

3 tsp extra virgin oil
2 tsp red wine vinegar
Freshly ground salt & pepper

Pitta Crisps:

1 pack white or brown pitta bread Olive oil for brushing
Freshly ground salt & pepper

Method

1. Preheat the oven to 180°C /gas 6.

2. Roughly chop the beetroot and herbs. Place in a food processor with the walnuts and garlic, process into a course paste.

3. Add oil and vinegar, season to taste – adding a little more vinegar if the beetroot are particularly sweet. Set aside for the flavours to mingle while you make the pitta crisps.

4. Pitta crisps – slice each bread into 2-3 strips diagonally, gently prise each strip in half. Arrange on baking sheets, brush with the oil and season.

5. Bake in the oven for 10-15 minutes until the pitta strips are dry and crispy. Crisps keep for at least a week in an airtight tin.

ORDER A VEGETABLE BOX

Moorgate Farm Vegetable Box

Delivery Scheme – Local fresh, quality vegetables delivered from field to your door in 24 hours

Moorgate Farm, Potterspury NN12 7QG // 01908 543008 moorgatefarm@btinternet.com

www.moorgatefarm.co.uk

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