Beetroot dip with fennel pita crisps

Instructions

1. To make the pita crisps, pre-heat oven to 200°C. Line a baking tray with baking paper. Place the pita bread, in a single layer, on the prepared tray. Spray with oil. Sprinkle with the combined fennel and salt.
2. Bake for 8–10 minutes or until crisp and golden. Cool completely, then transfer to an airtight container.
3. Meanwhile, place the beetroot, sour cream and horseradish in a food processor. Process until smooth. Stir in the coriander. Season with salt and freshly ground black pepper. Serve with pita crisps.