Salads
Beetroot and Skyr Salad
Ingredients
- 500 g (1.1 lb) beetroot, boiled and peeled
- 150 g (2/3 cup) skyr
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 tbsp fresh dill, chopped
- 50 g (1/3 cup) walnuts, toasted and roughly chopped
- 50 g (1.75 oz) feta cheese, crumbled
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
- Cut the cooked beetroot into bite-sized wedges and place in a large bowl.
- In a separate bowl, whisk together the skyr, vinegar, honey, salt and pepper to make the dressing.
- Pour the dressing over the beetroot and toss gently to coat.
- Transfer to a serving platter and scatter over the dill, walnuts and feta.
- Serve immediately, or chilled for 30 minutes for the flavours to meld.
Introduction: Root vegetables like beetroot store well through Iceland's long winters, making them a longstanding kitchen staple.
Cultural Background: Root vegetables like beetroot store well through Iceland's long winters, making them a longstanding kitchen staple. Paired with tangy skyr, this salad reflects the Icelandic habit of combining hardy vegetables with cultured dairy for a bright, nourishing dish even in the darkest months.
Tips: Wear gloves when handling boiled beetroot to avoid staining your hands. Toast the walnuts in a dry pan for 2-3 minutes to deepen their flavour.
Variations: Add thin apple slices for extra sweetness and crunch. Swap feta for goat cheese for a creamier finish.
Storage: Refrigerate up to 2 days; the beetroot will continue to tint the dressing pink.
Reheating: Not applicable — served cold.
FAQs:
Q: Can I use pre-cooked vacuum-packed beetroot?
A: Yes, it saves time and works well here.
Q: Is there a vegan version?
A: Use a plant-based yogurt in place of skyr and omit the feta, or use a vegan feta alternative.
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