Creamy Beet Citrus Salad
I’m delighted to be sponsored by Icelandic Provisions and I absolutely love working with their Skyr, a cultured dairy product rooted in Iceland. Skyr (pronounced “skier”) is to Iceland as Champagne is to France. Unlike similar cultured dairy products of this style, Icelandic Provisions Skyr is the only one in America that actually comes from Icelandic cultures, which give it a fantastic weight and texture. It’s packed with protein and mindful of sugar and I love Icelandic Provisions‘ commitment to making a clean healthful product.
Though I love roasting beets I decided to change it up sheerly for the joy of having something beautiful on my Thanksgiving table. It’s a perfect recipe update that’s not only beautiful but light and refreshing. It adds a pop of color to your table and it’s an ideal do-ahead. Just assemble the next day while the turkey is resting. If you harbor any beet negativity, this must-do will transform you into a beet lover.
If creamy, crunchy, tangy and sweet sounds like a great combination then you are going to absolutely love this. I slightly sweetened the Skyr with a bit of maple syrup, then slathered it on a platter before placing perfectly cooked beet wedges on top, slices of clementines, crunchy pumpkin seeds, and a drizzle of reserved balsamic and a touch of olive oil. Sublime!
[recipe title=”Creamy Beet Citrus Salad” print=”true” ]
- 2 lb beets, a mix of red and gold
- 2 packages Plain Icelandic Provisions Skyr
- 2 tsp maple syrup
- 2 Clementine oranges
- 1 tsp aged balsamic vinegar, for drizzling on top
- 1/4 cup pumpkin seeds or pepitas
- 3 Tbsp chopped fresh chervil
- Fill a large saucepan with water. Bring to a boil, then add salt and beets. Once water returns to a boil, reduce heat to a simmer and cook 30 minutes for smaller and 40 minutes for larger beets. Prick with a knife to make sure they are soft, but not soggy.
- While the beets are boiling, make the Skyr sauce by mixing the maple syrup with 2 containers of Plain Icelandic Provisions Skyr and stir well. Set aside.
- When the beets are done cooking, Remove them from the water. When they are warm, place under running cold water and gently peel away the skins. Then quarter the beets into wedges. If they are bigger beets, you can cut them again into smaller pieces.
- Peel the Clementine oranges and slice into thin rounds.
- Assemble: Spread the skyr on the platter. Then place the beets down, then the oranges, and drizzle with the balsamic, pumpkin, or pepita seeds, and sprinkle with chervil. Serve.
disclaimer: This post is sponsored by Icelandic Provisions.