Im still having a hard time keeping my beets lustrous and shiny like the ones here: http://cdn.sheknows.com...
I usually toss them with olive oil and salt then roast them in an aluminum foil packet. Do you think I would have a better result if I boiled them? Will I have the same depth of flavor? Usually after they are cooked and peeled I toss them in oil then put them in the refrigerator, but they lose their intensity fairly quickly.
You deserve a cookie.
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