Creamy Beet Dip
1 1/2 pounds beets, halved
Parchment paper
3/4 cup light sour cream
Juice and zest of 1 lemon
1 teaspoon of fresh dill
Pinch ground cardamom
1/4 teaspoon salt
1 small clove garlic
Whole-wheat pita wedges and/or fresh cut veggies (optional)
Dill sprigs for garnish
1. Heat oven to 425°F.
2. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes.
3. Remove from oven and let cool.
4. Peel beets under running water.
5. In a food processor, combine beets, sour cream, 2 teaspoons juice, dill, cardamom, salt, and garlic; blend until smooth.
6. Transfer to a bowl and garnish with zest and dill to taste.
7. Serve with pita, if desired.
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