Recipe courtesy of Liba Falafel
and
Gail Lillian
Beets with Lemon and Thyme
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 156
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 35
- Dietary Fiber
- 11
- Sugar
- 24
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 849
- Total: 2 hr 50 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 40 min
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.