Beetroot, Walnut & Herb Dip with Pita Crackers



  • 1 x 250g pack Love Beets Beetroot
  • 1-2 cloves garlic, crushed
  • 1 small bunch of coriander
  • 1 small bunch of parsley
  • 50g shelled walnuts
  • 3 tsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • Salt & freshly ground black pepper

For the pita crackers:

  • 1 pack white or brown pita bread
  • Olive oil for brushing
  • Salt & freshly ground black pepper


  1. Preheat the oven to 180°C.
  2. Roughly chop the beetroot and herbs and put in a food processor with the walnuts and garlic and process until you have a coarse paste.
  3. 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 to allow the flavours to infuse while you make the pita crackers.
  4. For the pita crackers, 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 pita strips are dry and crispy. (The pita crackers will keep in an airtight container for at least a week).

    Recipe courtesy of Love Beets Australia.