Roasted Beets with Sour Cream and Dill

I tried to replicate the yummy beet side dish we had at the bistro last week, and while this didn't taste like it (maybe I erred on the side of simplicity.. is there an obvious spice missing?), this turned out yummy in its own right. 

10 small beets, ends trimmed

olive oil

2/3 c sour cream

4-5 T chopped fresh dill

Mix together sour cream and dill. Set aside.

Preheat oven to 375. Put beets in covered casserole dish with a drizzling of olive oil. Roast in oven for about 1 hour. Let cool. I'm sure there's a better way, but what I do is rub the skins off once beets are cool enough to handle. Cut skinned beets into slices. Top with sour cream mixture. Can be served warm or cool. Makes about 6 servings.