Recipe courtesy of Liba Falafel and Gail Lillian
Show: Eat St.
Print
Total:
2 hr 50 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 pounds loose beets
  • Zest of 1 lemon
  • 1 bunch fresh lemon thyme or regular thyme, leaves picked and roughly chopped
  • Salt

Directions

Boil the beets, skin on, until fork penetrates easily. Cool beets under cold water, and refrigerate for at least 2 hours. Slip peel off beets using gloves or kitchen towel. Using a mandoline with julienne attachment or slicing by hand, cut beets to desired shape and size. Add the lemon zest, thyme, and salt to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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