Pita triangles with beetroot yoghurt dip recipe

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  • Yield: 1 Serving
  • Preparation Time: 5 Minutes
  • Cooking Time: 15 Minutes


  • ½ wholemeal pita bread, cut into 4 triangles
  • Oil spray
  • ½ small beetroot, peeled and grated
  • Pinch of ground cumin
  • Pinch of ground coriander
  • Lemon juice, to taste
  • 100 g low-fat plain yoghurt
  • Sea salt and ground black pepper, to taste
How to Make It
  1. Preheat the oven to 200°C (180°C fan/gas 6) and line a baking tray with baking paper.
  2. Lay the pita triangles in a single layer on the lined baking tray and spray lightly with oil spray. Bake in the oven for 5 minutes until they begin to colour. Turn the triangles over and bake for a further 5–8 minutes or until both sides are lightly coloured and set aside to cool.
  3. Meanwhile, place the beetroot, cumin, coriander, lemon juice, yoghurt, salt and pepper in a small bowl and mix until well combined.
  4. Serve the pita triangles with the beetroot yoghurt dip.

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