Roasted Beets with Herby Skyr and Pistachios


Roasted beets on a bed of herby skyr and garnished with chopped pistachios. The perfect side dish that is creamy and crunchy.

Serves 4

Small bunch of beets (1 pound)
2 tbsp
Canola Oil
Salt and Pepper, to taste
1 cup
Fresh herbs (dill, parsley, mint)
Anchovies, drained
1 clove
Garlic, grated
Lemon, zest and juice
1 cup
Icelandic Provisions Whole Milk Plain Skyr
1/4 cup
Pistachios, toasted and chopped
Flaky salt, for topping
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).
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.

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