Lagsalat með skyri

Layered salad with skyr

I'm a declared fan of beetroot and rocket, with pearl barley and Skyr on the side - wonderful! And if blue cheese is added to it, I'm very happy!


Ingredients for 2 servings

100 ml pure Skyr
1 Tbsp lemon juice
1 Tbsp mustard
1 pinch of salt and pepper
2 cooked beets
100 g cooked pearl barley
50 g blue cheese
50 g rocket


Preparation

For the sauce, mix the skyr with the lemon juice, mustard and salt and pepper.

Cut the cooked beetroot into small cubes or strips.

Place half of the beetroot in each glass.

Add half of the cooked pearl barley and a little rocket on top.

Cut the blue cheese into cubes and put half of each on the rocket.

Spread the remaining rocket on top.

Pour half of the Skyr mustard dressing over each glass, let it steep in the fridge for at least 2 hours and then enjoy.

Nutritional information per serving:

approx. 490 kcal
approx. 27 g fat
approx. 28 g carbohydrates
approximately 29g protein







[Translated from here.]