- 2 medium-size yellow beets, stems and leaves removed
- 2 medium-size red beets, stems and leaves removed
- 4 cups water
- 2 tablespoons kosher salt
Wash the beets thoroughly and then place in an ovenproof low-sided Dutch oven or saucepan. Add the water and salt and cover the pan tightly with aluminum foil. Bake until the beets are tender when pierced with the tip of a knife, about 50 minutes. Remove from the pan and set aside to cool.
Once they have cooled to room temperature, peel the beets and cut into bite-sized wedges.
Makes enough to garnish 4 to 6 salads
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