Recipe courtesy of Liba Falafel and Gail Lillian

Beets with Lemon and Thyme

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  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 40 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.

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