Im still having a hard time keeping my beets lustrous and shiny like the ones here: http://cdn.sheknows.com/articles/2010/07/beet-salad.jpg
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.