Beetroot dip with caraway toasts

Beetroot dip with caraway toasts recipe

4 ratings

Every good night in or weekend gathering needs some tasty nibbles to kick it off. This vibrant beetroot dip with caraway toasts for dunking is not only easy-to-make and delicious but beautiful too. See method

  • Serves 6
  • 14 mins to prepare and 6 mins to cook
  • 115 calories / serving
  • Healthy

Ingredients

  • 150g (5oz) cooked beetroot, roughly chopped
  • 1/2 x 500g pot fat-free Greek yogurt
  • small handful mint leaves, plus extra leaves, chopped, to garnish
  • 1 tbsp lemon juice
  • 2 pitta breads, split lengthways
  • 1 tbsp olive oil
  • 1/2 tsp caraway seeds, crushed

Each serving contains

  • Energy

    485kj
    115kcal
    6%
  • Fat

    2g 3%
  • Saturates

    0g 2%
  • Sugars

    4g 5%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 17.7g Protein 7.1g Fibre 1g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Combine the beetroot, yogurt, mint, lemon juice and a little seasoning in a blender; whizz until smooth. Spoon the mixture into a bowl and scatter over the extra mint.
  2. Cut the opened pitta halves into triangles (3 per half pitta). Put them in a bowl and toss with the oil and crushed caraway seeds.
  3. Spread the pitta triangles out on a large baking sheet. Toast in the oven for 6 minutes, turning halfway through cooking, until golden and crisp. Serve the beetroot dip with the pitta crisps for dunking.

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