Recipe

Roast the

Set a rack in the middle of the oven and preheat to 400F. Line a medium-sized baking sheet with foil and evenly arrange the beets. Toss with the olive oil and a generous pinch of salt and black pepper. Use another piece of foil to loosely seal and cover the beets. Bake in the oven for 45 to 60 minutes, or until the beets are fork-tender. Allow the beets to cool until you’re able to handle them, then use a paper towel to rub and peel off the skin of the beets. Trim off any nubby or hard bits on the ends of the beets, then slice into quarters.

Make the

Meanwhile, prepare the herby skyr. In a small food processor (or a mortar and pestle), combine the herbs, anchovies, garlic, lemon zest, and a big pinch of salt and pepper. Pulse until very finely chopped, then mix into the skyr. Season with salt and pepper and a squeeze of lemon juice (if desired).

Assemble:

To assemble, transfer the herby skyr to a serving plate. Use the back of a spoon to create divots and swirls in the skyr. Arrange the beets in an even layer, then garnish with pistachios and flaky salt.