Roasted Baby Beets With Creamy Goat Cheese Dip

• 1 1/2 pounds baby beets (about 12)
• 1/4 cup water
• 2 unpeeled garlic cloves
• 4 thyme sprigs
• 3/4 cup low-fat buttermilk
• 1 tablespoon chopped fresh dill
• 2 tablespoons prepared horseradish
• 1/2 teaspoon finely grated lemon rind
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces soft goat cheese (about 1/3 cup)
• Dill sprigs (optional)

1. Preheat oven to 400u0b0.
2. Rinse beets thoroughly. Leave 1-inch stem on beets; reserve greens for another use. Arrange the beets, 1/4 cup water, garlic, and thyme in a 13 x 9-inch glass or ceramic baking dish. Cover with foil; bake at 400u0b0 for 1 hour or until tender. Uncover dish; cool completely. Reserve garlic and pan juices; discard thyme. Peel beets, keeping stems intact. Cut beets lengthwise into quarters.
3. Squeeze garlic pulp into a mini chopper; discard peels. Add buttermilk and next 6 ingredients (through goat cheese); process until smooth. Spoon 3 tablespoons sauce onto each of 6 plates; arrange 8 beet quarters over sauce. Drizzle 1/2 teaspoon pan juices over each serving; garnish with dill sprigs, if desired.

baby beets, water, garlic, thyme, lowfat buttermilk, dill, horseradish, lemon rind, kosher salt, freshly ground black pepper, goat cheese, dill sprigs

Taken from www.myrecipes.com/recipe/roasted-baby-beets-0 (may not work)