Stuffed pita bread with sour cream, beetroot and romaine salad

Name: Stuffed pita bread with sour cream, beetroot and romaine salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 g pre-cooked, vacuum packed beetroot; 125 g Rocket salad; 2 TABLESPOONS Balsamic vinegar; 1 TEASPOON Honey; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 collar Chives; 250 g sour cream; 4 Pita pockets

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

250 g pre-cooked, vacuum packed beetroot
125 g Rocket salad
2 TABLESPOONS Balsamic vinegar
1 TEASPOON Honey
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 collar Chives
250 g sour cream
4 Pita pockets

Directions

1
Drain the beetroot and cut into thin slices. Wash the salad, drain well and cut into strips.
2
Mix vinegar and honey. Stir in oil drop by drop. Season with salt and pepper. Mix beetroot, salad and vinaigrette. Wash chives, shake dry and cut into fine rolls.
3
Mix sour cream and chives, except for something to sprinkle. Heat pita pockets according to package instructions.
4
Cut open the pita pockets and spread with the sour cream. Pour beetroot salad into the pockets and serve. Pour the rest of the sour cream into a small bowl, sprinkle with chives and serve.