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Minty beetroot dip with chilli pitta crisps

Entertain with ease by mixing up a simple yogurt dip with crunchy chips. Serve on platters and invite everyone to dig in

  • Prep: 5 mins
    Cook: 10 mins
    plus chilling
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 256
  • Carbohydrates 42
  • Saturated Fat 2
  • Sugar 7
  • Protein 10
  • Fat 5
  • Fibre 3
  • Salt 0.9

Nutrition per serving

  • Calories 256
  • Carbohydrates 42
  • Saturated Fat 2
  • Sugar 7
  • Protein 10
  • Fat 5
  • Fibre 3
  • Salt 0.9

Ingredients

  • 250g vacuum-packed cooked beetroot, drained and coarsely grated
  • ½ small cucumber, halved, seeds scooped out, cut into small chunks
  • ½ x 500ml pot Greek yogurt
  • 1 small garlic clove, very finely grated or crushed
  • ½ large bunch mint, leaves picked and finely chopped, plus some small leaves to serve
  • 1 tsp golden caster sugar
  • pack of 6 pitta breads, each cut into 6 small triangles
  • 2 tbsp olive oil, plus a little extra to serve
  • 1 tsp chilli flakes

Method

  1. Put the beetroot, most of the cucumber, the yogurt, garlic, mint, sugar and some seasoning in a large bowl, and mix well. Chill until ready to serve. Can be made up to 1 day ahead.

  2. Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss together the pitta triangles, olive oil and chilli flakes. Bake for 10-15 mins, turning halfway through cooking, until really crisp.

  3. To serve, give the dip a good mix, then spoon onto a plate. Scatter with the reserved cucumber and mint, and drizzle with a little oil. Serve with the pitta crisps.

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