| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 10 min |
| Inactive: | 2 hr |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 pounds loose beets
- Zest of 1 lemon
- 1 bunch fresh lemon thyme or regular thyme, leaves picked and roughly chopped
- Salt
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 156 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 11 g |
| Sugar | 24 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 849 mg |