Beets with Lemon and Thyme

Recipe courtesy Gail Lilian and Liba Falafel
Show: Eat St. Episode: Classics With A Twist
TOTAL TIME: 2 hr 50 min
Prep: 10 min
Inactive Prep: 2 hr
Cook: 40 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
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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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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