The exposed starch will discolor even after cooking. I never knew that, thanks for the explanation. You must log in or register to reply here. Popular Threads. What did you have for dinner? Breakfast, Lunch, Dinner, Supper -- what are you cooking? Guess The Dish What are you listening to these days? Red beets are colored by betacyanins, while golden beets contain betaxanthins. We found minimal difference in flavor and texture when all three types were oven-roasted or cooked sous vide.
However, we discovered that golden beets are very vulnerable to discoloration; raw golden beets quickly turned black when sliced or juiced. By Sasha Marx Published March 28, Sasha uses a mandoline to thinly slice beets before pickling them.
Other vegetables, like carrots and kale, bulk up their sugar content both convert starches into sugar in cold conditions to fend off freezing. Sweeter vegetables. For example, the carrots grown by chef Dan Barber of Blue Hill at Stone Barns in New York, thanks to a deliberate winter growing cycle, have been measured to be Here, he is testing how different types of beets hold up to fermentation.
The skin is a protective layer and once that is removed, or once the beet is sliced, oxidation begins. To minimize this effect, immediately put sliced beets into water, removing their contact with the air, or if eating them raw slice them right before you eat.
This effect is purely cosmetic, they will still taste delicious even if they do brown slightly. Looking forward to some delicious raw and cooked beets in the next little while.
Thank you for this. I was worried about the rest of the vegetables, but now I know why the beets turned bad. I cooked a pair of beets for the same amount of time, one was smaller than the other and cooked more thoroughly whereas the larger one remained hard and relatively uncooked in the center. They were both golden when I peeled them after roasting in aluminum foil, then refrigerated for a day. The well cooked one looked great, including within the same tupperware stored with the undercooked one, which turned black only in the centers.
This lends me to believe it is all a matter of how well the beets are roasted! We canned beets in summer all off them boiled with skins on. Some of the beets turned black and others arecstill red like usual. All of these were pickled and canned in the same process. Are they safe to eat? Oh Deborah, how disappointing that must be! I can appreciate how much time, energy and heart goes into every can of homemade goods! But with the added element of canning, it makes me a little more leery.
You would think the acid in the pickling brine might actually prevent the darkening?! Too many unknowns. Do you remember if all the beets were harvested and stored in the same way at the same time? I wonder if some of them were stored too cool for too long ie in the fridge for a couple of weeks if they would be more prone to darkening?
Just a thought. I have experienced this a few times. Roasted on a sheet pan, peeled, unpeeled, etc. I shredded raw golden beets and chioga beets and immediately saw them start to grey. I promptly filled the container with water to stop oxidation and they stopped but stayed gray. Tossed straight into trash before Christmas dinner!!!!
I came across your post while looking for the answer to the same dilemma. I roasted golden beets in the oven, but not directly on the aluminum foil. I lined a cookie sheet with the foil but then placed rack over the foil. Then I washed and quartered the beets leaving the skins on and put them in the oven. The next day I took them out of the refrigerator and they were black — skins and all.
The taste was fine, but they looked awful — like they had oxidized. I think I will try boiling them next time. Thank you for your post. Hi Marianne, Thanks for sharing your experience. We must get to the bottom of this! Our poor beets. I boiled my golden beats until they were tender than cooled them off in a bowl of cold water.. I thought that was a bit creepy lol..
Hi Lizzie, Thanks for sharing your experience. Based on the various reports, I believe that roasting or boiling, in or out of aluminum has nothing to do with it. My latest theory is that some beets, if stored too cool ie. I have an email in to a crop specialist with Manitoba Agriculture to see what he thinks of this theory. I recently shredded some golden beets to use as salad prep for the next day and noticed portions of them turning a greyish black color.
The next day, all were this color. They do not smell, feel or taste different, but I was concerned on if the quality had been compromised. Seeing as how it happened so quickly, and nothing else appears to be off about them, I have to assume it is related to the air and some sort of oxidation reaction.
Thanks Julie Ann. Thanks for sharing your experience — as disappointing as it likely was. I work in fine dining and have to cook beets every other day red and gold.
I cut off both ends, sprinkle with kosher salt and pepper, wrap the beet completely in foil and place them on a sheet pan, cook in the oven for an hour and a half to two hours depending on size , unwrap them to let them cool and then cut.
I never peel them before cooking and I never get black spots. Log In Sign Up. Want to stay up to date with this post? Log In or Sign Up to comment.
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