Boil the beets, skin on, until fork penetrates easily. Cool beets under cold water, and refrigerate for at least 2 hours.
off beets using gloves or kitchen towel. Using a mandoline
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.