Spread the pita triangles out on a baking sheet without overlapping them. Bake, without turning, until light brown and crisp, 7 minutes. Use right away or store in an airtight container for up to 2 days.
Trim the beet and cut it into 8 chunks. Place the chunks in a saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until a fork easily pierces the center of a chunk, about 30 minutes. Drain, let cool enough to handle and peel.
Place the beet chunks, chickpeas, olive oil, garlic, almonds, and salt in a food processor and process until smooth. Stir in the vinegar and transfer to a serving bowl. Serve the dip with the pita triangles on the side.
Extra virgin olive oil, for sautéing the meatballs
¾ cup chopped fresh parsley
Mix together the meat, onion, capers, bread crumbs, tomato paste, egg, nutmeg, and pepper in a medium-size bowl. Season with salt to taste. Roll the mixture into walnut-size balls. Use right away or cover and refrigerate for up to 2 days.
To cook the meatballs, heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Working in batches, add as many meatballs as will fit in the skillet without crowding and stir to brown all around. Sauté, stirring occasionally, until cooked through, 10 to 12 minutes. Transfer to paper towels and continue with another batch, adding more oil as necessary until all the meatballs are cooked.
Place the parsley on a plate and roll each meatball in the parsley, arranging them on a platter as you go. Serve right away, accompanied by toothpicks for picking them up.