Ingredients

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Steps

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.