Steps
- Preheat the oven to 425°F / 220°C. Halve 6 pita breads into semicircles, then cut each semicircle into three triangles.
- Toss the pita with 2 tablespoons of olive oil and 1 teaspoon of red pepper flakes. Spread on baking sheets and bake for 10-15 minutes, turning halfway, until crisp.
- Dice ½ small seeded cucumber and reserve a little. Mix the rest with 250g of drained coarsely grated cooked beets and 250ml of Greek yogurt.
- Stir in 1 finely grated garlic clove, the chopped leaves of ½ large bunch of mint, and 1 teaspoon of superfine sugar. Season with salt and pepper and chill.
- Stir the dip, spoon into a bowl, and top with the reserved cucumber and a few mint leaves. Drizzle with a little olive oil and add the pita chips alongside.