Beetroot dip with fennel pita crisps
wholemeal pita bread
1 large, (1x68g)
1 x 3 second spray(s)
Beetroot, canned in brine, drained
light sour cream
2 tsp, finely chopped
Preheat oven to 200°C and line a baking tray with baking paper. Cut pita bread into 8 pieces and place on prepared tray. Spray with oil and sprinkle with fennel seeds and a pinch of salt. Bake for 8-10 minutes or until crisp and golden. Cover and place aside. Meanwhile, place beetroot with sour cream and horseradish cream in a food processor. Process until smooth. Stir in coriander leaves and season with salt and pepper. Serve with pita crisps.