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Spinach-and-pistachio pesto

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Spinach-and-pistachio pesto

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Beetroot dip with almond butter

Beetroot recipes

Beetroot dip with almond butter

25 minutes

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Beetroot dip with almond butter

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

3 pita breads, torn
2 T olive oil
6-8 beetroot
2 oranges
3 T Woolworths almond butter
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Toss the pita breads in the olive oil, arrange on a baking tray and bake for 5–10 minutes until golden and crisp.

Boil the beetroot until tender, drain and peel. Purée using a hand-blender.

Stir the zest of 1 orange, the juice of both and the almond butter into the beetroot. Season and serve with the pita chips.

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