2 - 15 oz (425 mL) cans sliced beets, liquid reserved (see Note)
1 small dill pickle, coarsely chopped
2 tbsp. granulated sugar
2 tbsp. cider or wine vinegar
2 tsp. dried lemon zest (or zest of 1 fresh lemon)
Salt and coarsely ground pepper, to taste
2 c. dairy sour cream
2 tbsp. capers, coarsely chopped
Fresh or dried dill weed, as garnish
Purée beets, pickle, sugar, vinegar, lemon zest, and seasonings in food processor or mini-chopper, thinning with a little of the reserved beet liquid. Transfer to mixing bowl, stirring in sour cream and capers. Cover and chill several hours, allowing flavors to blend. Garnish with a dollop of sour cream and a dusting of fresh or dried dill weed.
Note: Do not use pickled beets in this recipe.