Beetroot dip and antipasto

Name: Beetroot dip and antipasto
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 large_piece pitta bread (80g), cut into thin triangles; 225 gram can beetroot slices, drained; 1 tablespoon low-fat sour cream; 1 tablespoon drained green stuffed olives; 100 gram cherry tomatoes, halved; 50 gram shaved ham; 40 gram low-fat cheddar cheese, cubed; 1/2 trimmed celery stalk (50g), sliced thinly; 1/4 lebanese cucumber (30g), sliced thinly