Roasted beets with sour cream, horseradish, and sumac

Instructions:

4 to 6 medium beets, all but 1/4 inch of their greens trimmed away (about 2 pounds total);

1 tablespoon vegetable oil;

3⁄4 cup sour cream;

1⁄4 cup freshly grated or drained prepared horseradish;

1 tablespoon fresh lemon juice;

2 tablespoons chopped fresh dill or chives;

1 to 2 tablespoons ground dried sumac;

kosher salt and ground black pepper, to taste.

Rub the beets with the oil and set them in a medium baking dish. Cover the dish tightly with aluminum foil. Roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour 15 minutes, depending on the size of the beets. Remove the foil and let the beets cool enough to handle. Trim the greens and rootlets from the beets and slip off their skins.
Whisk together the sour cream, horseradish, lemon juice, and dill in a small bowl.
Cut the warm beets in half or into large wedges. Top with the horseradish mixture, sprinkle with the sumac, salt, and pepper, and serve warm.

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