Name: Creamy Beet Dip
Yield: Makes 8 servings
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)

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Photo by Con Poulos

Beets' red hue is pretty, but the stains—not so much. Scrub cutting board ASAP with hot, soapy water.

Recipe information

Yield
Makes 8 servings

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)

Preparation

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.

Nutrition Per Serving

Per serving: 62 calories

2 g fat

1 g saturated fat

10 g carbohydrate

2 g fiber

2 g protein

#### Nutritional analysis provided by Self

TagsDip Beet Root Vegetable Vegetable Starter Snack Dinner Nut Free Vegetarian Easy Roast Food Processor Epicurious

Recipe notes

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