3 small yellow beets (you can use red, they are just messier and the dip will be purple instead of "hummus-looking")
3/4 cup of ricotta cheese
pinch of cardamom
1/2 tsp. of salt
a clove of garlic
1 tbsp. olive oil
pepper to taste
Heat the oven to 425 degrees.
Wrap the beets in foil and bake until soft--about 45 minutes.
Let the beets cool then unwrap and peel under cool water.