Creamy Beet Dip
['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)']
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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