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!

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disclaimer:  This post is sponsored by Icelandic Provisions. 

Tools:

• 7″ rocking santoku knife
• Cutting board
• Sauce pan
• Measuring spoons