Beets' red hue is pretty, but the stains—not so much. Scrub cutting board ASAP with hot, soapy water.
Ingredients
Makes 8 servings
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
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Reviews (2)
Back to TopThis is pretty tangy because of the lemon. I doubled the salt based on another review. Turned out good. I am fascinated by beets & am looking for ways to use them other than canned. This made me want to explore other dip recipes to compare & contrast. I had it with triscuits and bbq which was a good pair. I think this would be good with steak also. I think I'll turn it into a borscht with leftovers tomorrow.
amberwillow
Minot, ND
12/25/2015
Very tasty, but I felt it needed a lot more than 1/4 t salt for seasoning. The recipe yields a lot -- everlasting cups, next time I'll cut it in half.
robertawolf
6/19/2013
