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Pack white or brown pitta bread Rapeseed oil for brushing Salt & freshly ground black pepper
Preheat the oven to 180°C /350°C/ Gas Mark 6. Roughly chop the beetroot and herbs and place 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 strips are dry and crispy. They will keep in an airtight tin for at least a week. Serve with the dip.
Pack white or brown pitta bread Rapeseed oil for brushing Salt & freshly ground black pepper
Preheat the oven to 180°C /350°C/ Gas Mark 6. Roughly chop the beetroot and herbs and place 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 strips are dry and crispy. They will keep in an airtight tin for at least a week. Serve with the dip.
15 minutes
Serves 18-22 scones
