Beetroot dip with caraway toasts recipe
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
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
- ½ tsp caraway seeds, crushed
Each serving contains
- Energy
- 485kJ 115.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 0.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 17.7gProtein 7.1gFibre 1.0g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Combine thebeetroot, 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.
- 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.
- 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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