CREAMY BEET DIP

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Creamy Beet Dip image

Provided by Liza Schoenfein

Categories     Condiment/Spread     Food Processor     Appetizer     Roast     Fourth of July     Vegetarian     Root Vegetable     Beet     Sour Cream     Self     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

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)

Steps:

  • 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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