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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Instructions

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.