Ingredients

• 4Lebanese pita breads
• 2garlic clove, crushed
• 4large cooked beetroots, peeled
• 300mlsthick Greek yoghurt (can use cream cheese also)
• 2tablespoons chopped fresh mint
• 1 tablespoonsred wine vinegar
• 2 tablespoonsolive oil

Method

• Wrap beetroots into foil and roast in the oven at 200 degrees for approximately 30 minutes (or until tender).
• Wash under cold water and peel off the outer skin using a clean tea towel.
• Grate beetroot into a sieve over the sink. Set aside for 5 minutes to drain.
• Finely chop fresh mint.
• In a large mixing bowl, combine all remaining ingredients, add the grated beetroot and stir well to combine. The dip with turn bright pink.
• Meanwhile grate parmesan and chop rosemary.
• Place pitas onto a baking tray and drizzle with 1 tablespoons of oil. Sprinkle with parmesan and rosemary.
• Bake in preheated oven for 10 minutes until crisp.
• Serve dip into 4 small bowls and serve with cut up pita crisps.