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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Instructions

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.