A colourful dip to brighten any snack or appetizer spread.

This dip is perfect for the summer months, it’s light quick and tastes great. The crispy pitta crisps are a tasty treat that can be used with a range of dips and cheeses. Thanks to Love Beets for supplying this great dip recipe.

Check out our piece on Love Beets baby beetroots or try another great beetroot recipe –  Beetroot, Wild Rice & Herb Salad with Cumin Spiced Grilled Chicken


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



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 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.

Prep time: 10min Cook time: 15min