Problem: Article: It may take several minutes for the oven to reach the right temperature. In the meantime, start preparing the beets for cooking. Wear clean kitchen gloves to prevent the beets from staining your fingers. Scrub the beets with a vegetable brush under cool water. You do not need to dry the beets. Don't peel the beets yet. The skin will be easier to remove after cooking. If you want to save the greens for the salad, simply set them aside for now. With a sharp chef's or paring knife, slice off the greens of the beet, leaving about 1 inch (2.5 cm) of the stem on the beet. If you want to save the greens for the salad, set them aside for now. It is okay if they are slightly damp when you wrap them. Make sure that they are completely covered in aluminum foil. Place each beet on a baking sheet wrapped with foil once you are done. Larger beets may need up to 50-60 minutes to cook. You will know the beets are done when you can pierce them easily with a fork. They should be soft if they are cooked through. Wait a minute for the foil to cool. Remove the foil from the beets and let them sit for a few minutes before you remove the skins. To take off the skins, hold the beets in a paper towel. Use the towel to rub away the outside skin. If the skin doesn't easily come off, put them back in the oven for another 5-10 minutes. If the beets are cool enough, you can also try pushing the skin off with your thumbs. You may want to wear gloves, however. Use a chef's knife. First slice the beet into rounds. Make the slices as thick or thin as you would like. Halve the rounds once and then cut those slices in half again. If you want smaller beets, you can cut them in half once more. Add the beet greens now if you would like. Roasted beets have a savory flavor that goes well with salty or tangy flavors. Use sharp dressings with citrus, garlic, onion, or vinegar flavors.  Red onion, goat cheese, and roasted nuts are popular pairings with roasted beets. If you want something creamy, try a horseradish dressing.  Arugula, mesclun, and radicchio salad greens work nicely with roasted beets in a salad.
Summary: Preheat the oven to 375 °F (191 °C) or gas mark 5. Rinse the beets with cold water. Cut the greens off of the beet. Wrap each beet in aluminum foil and place them on a foil-lined sheet. Cook the beets for 30-35 minutes. Rub the skin of the beets off with a paper towel. Chop the beets into quarters or eighths. Mix the roasted beets into your favorite salad.

Problem: Article: You can add background colors to your shapes by right-clicking on a shape and selecting Format AutoShape. Select the Colors and Lines tab at the top of the Format window.  Click the Color dropdown menu in the Fill section. The color you select will become the background color of your shape. You can choose from preset colors or designate your own by click More Colors. Right-click on a shape and select Format AutoShape. Make sure that you are on the Colors and Lines tab.  To change the color of the border, click the Color dropdown menu and select the color that you want. To change the style of the border, click the drop-down menu labeled Style. Choose your style and width from the menu. You can make the border dashed lines by using the Dashed dropdown menu. Give your flowchart a good descriptive title using a Text Box. Make sure that the colors contrast well and that the text is easy to read. Depending on the situation, add images or clip art to liven the flowchart up.
Summary: Add color to your shapes. Change the border style of your shapes. Add a little flourish.

Problem: Article: There are different types of insects that can be problematic in the garden, including ones like caterpillars and beetles that chew holes in leaves. These types of bugs can cause a great deal of damage to plants, so you should take steps to get rid of them. Along with using insecticide to treat caterpillars and beetles in the garden, you can also remove them by hand. Pick the bugs off the plant with your fingers and drop them into a bucket filled with soapy water. White, yellow, or brown discoloration on leaves could indicate that your garden is infested with bugs like mites or thrips. Both of these insects suck juices from plants and can cause leaves to discolor and die.  When treating for thrips and mites, spray foliage, buds, and the soil around the plant.  Thrips are a tiny winged insect with a slender body. Distortion such as curling and gnarling leaves indicate the presence of leafhoppers, stinkbugs, and aphids in the garden. These insects suck sap from plants, and this causes the leaves to distort and drop off. These bugs can be treated by spraying the plants with water, but use insecticide for more severe infestations. Fungi and other similar organisms can infest plants as well. In particular, blackspot mold, powdery mildew, and downy mildew can cause fuzzy or powdery spots on leaves.  These problems are not caused by insects, so they can't be controlled with insecticide. The best way to control these issues is to prevent them by watering plants from below so the leaves don’t get wet. Remove any leaves that show signs of infection.
Summary:
Look for holes in the leaves. Check for discolored leaves. Inspect leaves for distortion. Look for fuzzy black, white, and yellow spots.