Beetroot Dip With Caraway Toasts on a white plate with a person dipping a chip.

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Beetroot Dip & Caraway Toasts
A Lambert Produce Recipe

Beetroot Dip & Caraway Toasts Recipe

Beetroot Dip With Caraway Toasts on a white plate with a person dipping a chip.

Paired with crunchy caraway toasts, this dish offers a delightful contrast of textures and a burst of earthy flavors. Perfect for entertaining guests or simply enjoying a healthy snack.

Prep

Cooking

Serves

Ingredients

  • 150g (5oz) cooked beetroot, roughly chopped
  • 250g fat-free Greek yoghurt (half of a 500g pot)
  • 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

Method

1. Preheat the oven to gas 5, 190°C, fan 170°C.

2. Combine the beetroot, yoghurt, mint, lemon juice, and a little seasoning in a blender; whizz until smooth.

3. Spoon the mixture into a bowl and scatter over the extra mint.

4. 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.

 

5. 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.

6. Serve the beetroot dip with the pitta crisps for dunking.