earthy, crunchy and thick beet slices get seared in a hot cast iron pan (or chargrilled to perfection!), and when they've happily sizzled away and developed a nice char, off to the serving plate they go. a generous helping of peppery skyr on top, and you're all set for a taste of iceland! —the naked table
medium organic beets, skin on
a few dollops
olive oil, divided
freshly cracked black pepper, to taste
In This Recipe
chop and sear the beets.
chop off ends and tops from the beets, saving the greens for another dish. slice each beet into three to four thick rounds or steaks.
heat a large cast iron skillet until very hot. pour 1 tbsp oil, swirl around the pan to coat and place beet steaks inside.
let the vegetables sear and sizzle five minutes per side. they will be hot in the inside but still crunchy to the bite.
you could alternatively use the grill to cook the beet steaks to smoky perfection.
season and serve.
mix skyr with remaining oil, some salt and pepper.
season the seared beet steaks with flaky salt and freshly cracked black pepper.
serve the beets still hot with a generous helping of skyr and some extra pepper.