Creamy Beet Dip
3.8
(2)
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
