Beets with Chive Sour Cream

I've spoken before of my fondness for roasted beets. I usually make enough that there are a few leftovers for the week to come. They're great cold with a little olive oil and a sprinkle of salt. Here's a new condiment I've started to use on them...chive sour cream. You know...the stuff you make to go on your baked potato.

All you have to do is mix some chopped chives and a pinch of salt into sour cream...or even a little Greek yogurt. Serve alongside beet wedges.

Borscht-alicious.