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Ingredients
- 1 1/2 pounds beets, halved
- Parchment paper
- 3/4 cup light sour cream
- Juice and zest of 1 lemon
- Pinch ground cardamom
- 1/4 teaspoon salt
- 1 small clove garlic
- Whole-wheat pita wedges (optional)
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Heat oven to 425°F. Roast beets on a
cookie sheet lined with parchment
paper, turning once halfway through,
until soft, 45 to 60 minutes. Remove
from oven and let cool. Peel beets
under running water. In a food
processor, combine beets, sour cream,
2 teaspoons juice, cardamom, salt and
garlic; blend until smooth. Transfer
to a bowl and garnish with zest
to taste. Serve with pita, if desired.
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