Beetroot, Walnut and Herb Dip

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 1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

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

    • For the pitta crisps

  • 1 pack white or brown pitta bread
  • olive oil for brushing
  • salt and freshly ground black pepper

How To Cook

  1. 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.
  2. 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.
  3. 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.
    4. www.lovebeetroot.co.uk
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Comments

1 person has helped to review this recipe.

Posted by littlechickpea on July 11, 2012

My Mum made this for my last party & i’ve requested it again. Really tasty it went down as well with the meat eaters as the vegans!

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Beetroot, Walnut and Herb Dip
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    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
    How to Cook
  1. 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.
  2. 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.
  3. 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.
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