Beetroot and yoghurt dip with pita crisps
Ingredients • 2 wholemeal pita bread pockets • olive oil cooking spray • 1 teaspoon sesame seeds •…
Ingredients
• 2 wholemeal pita bread pockets
• olive oil cooking spray
• 1 teaspoon sesame seeds
• 440g can baby beetroot, drained
• 1/2 small red onion, chopped
• 1/4 cup sultanas
• 2 teaspoons white wine vinegar
• 1/4 cup Greek-style plain yoghurt
Method
Step 1
Preheat oven to 200°C/180°C fan-forced. Spray 1 side of each pita bread with oil. Sprinkle with sesame seeds. Season with pepper. Cut each pita bread into 8 triangles. Place, in a single layer, on 2 baking trays. Bake for 8 to 10 minutes or until crisp. Transfer to a wire rack to cool.
Step 2
Meanwhile, process beetroot, onion, sultanas and vinegar until almost smooth. Transfer to a bowl. Add yoghurt. Stir to combine. Serve with pita crisps.
