Beetroot, walnut & herb dip with pitta crisps Serves: 4 Ingredients 250g pack cooked beetroot 1-2 cloves garlic, crushed 1 small bunch coriander 1 small bunch parsley 50g shelled walnuts 3 tsp extra virgin olive oil 2tsp red wine vinegar salt and ground black pepper for the pitta crisps: 1 pack white or brown pitta