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