Q: 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.
A: 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.

Q: To keep the fleas off of you pet after you have gotten rid of your home infestation, you can make an ACV solution without the soap. Mix up two cups of ACV and two cups of water. Pour the solution into a clean spray bottle.  Make sure the bottle is completely clean and did not formerly contain cleaning solution or other chemicals that may harm your pet.  You can make more if you want, depending of how many pets you have. Just like with the wash, you can add lavender or cedar oil to your spray. It makes it smell better and gives your spray an added boost of repellent. This solution will help repel fleas and ticks and it is gentle enough that you can use it as a regular treatment each time you give your pet a bath. Spray your pet from head to toe to completely cover her coat in the solution. Rub the solution into her fur and let it dry. The smell of vinegar will go away once it dries.  Make sure you avoid the face when you spray your pet. To get her ears and face damp, wet a cloth with the mixture and rub it along her face.  If you don't bathe your pet often, you may need to use the spray more frequently than you bathe her. Try to spray your pet every one to two weeks, especially during seasons when your pet spends a lot of time outdoors.  Cats, and some dogs, may not like the feeling of being sprayed. If your pet is sensitive, treat her fur by saturating a clean washcloth with the ACV solution and using the cloth to apply it gently. Having your dog ingest ACV is a great way to repel fleas and ticks from the inside. The dog's skin and fur will smell like ACV if she regularly drinks it. Add a tablespoon of ACV to her drinking water once a day for every 40 pounds your pet weights.  If your pet weighs less than 40 pounds, use less vinegar. For example, if your dog weight 12 pounds, only use 1/2 teaspoon to 1 teaspoon in her water. Some pet owners feed ACV to cats, but others fear that ACV upsets cats' internal pH balance. In order to make sure your cat doesn't become ill, it's best to use ACV only topically on cats. If your dog refuses to drink water with added ACV, don't force it. Using ACV topically works just as well. You can keep fleas and ticks from taking up residence in your home. To do this, use the same ACV solution you used on your pet to clean everything from floors to counter tops in your home. It's a completely safe, natural cleaning solution that kills bacteria and germs.  If you are cleaning surfaces where you prepare food, don't mix the vinegar with baking soda. The two react to neutralize their bacteria fighting capabilities. You can spray your carpets as well to continue to help keep the fleas off.  Your home will smell like vinegar until the solution dries. As soon as it dries, the smell should go away.
A: Make an ACV solution. Spray your pet with the solution after baths. Put ACV in your dog's drinking water. Clean your house with ACV solution.

Q: You need enough water to fill your jar. How much water you use will depend on how large your jar is. Keep the water boiling at this point. You can use any type of salt, such as: iodized salt, uniodized salt, sea salt or Epsom salt. If you plan on eating the salt crystals, do not use Epsom salt. Uniodized salt will give you the best-shaped crystals. If you want to make colored rock salt, add a few drops of food coloring. The more food coloring you add, the darker your crystals will become. Be careful not to get any of those extra salt grains into your jar. Some people find that placing a spoon into the jar first helps keep the jar from cracking. The string should be long enough to fit inside your jar, but not so long that it touches the bottom. About 1/2 to 1 inch (1.27 to 2.54 centimeters) from the bottom of the jar will be plenty. The string should be suspended in the water. If string won't stay down, tie a bead or paper clip to it. Again, the bottom of the string should not be touching the bottom of jar. If it is, cut the string shorter. If you can, try to keep the jar covered, such as with a box. You want the water to be able to evaporate, but you don't want any dust to get inside the jar, which can prevent the crystals from forming. The room temperature should also remain consistent. As the water evaporates, it will leave the salt behind. During this time, the salt will begin to come together and form crystals. Most of the crystals will grow on the strong, but you may also get some growing on the walls of the jar. It will take a few days for the crystals to grow. The longer you wait, the larger they will become. If you want really large crystals, you will need to use a crystal seed. Click here to learn how to grow and use a crystal seed. Once the crystals get to the size you want, carefully pull the string out and pour the water out of the jar. If you want to use these crystals to eat, carefully break them off the string. You can also use a butter knife to pry them away from the walls of the jar.
A:
Boil some water in a saucepan. Stir some salt into the water and let it dissolve. Keep adding salt until no more will dissolve, and a few grains remain at the bottom. Take the saucepan off heat, and pour the salt water into your jar. Tie a string to a pencil. Lay the pencil across top of jar and dip the string into the water. Place the jar someplace where it won't be disturbed. Wait for the crystals to grow. Use the crystals.