Creamy Beet Dip

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. add your own note Nutritional Information 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 via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/_lbGao3Mzd0/51170810

Put the internet to work for you. via Personal Recipe 3575434