Discolored Golden Beets

[castironchef]

As part of my Christmas Eve dinner party, I roasted golden beets. After roasting with a bit of oil, shallots and rosemary, I allowed them to cool a bit and peeled.

I held them in the reach-in for later service (about 2 hours) and found that the cut surfaces had blackened. I trimmed and then quartered. About 15 minutes later, just before I reheated and tossed in butter, the newly-cut surfaces blackened.

I presume that I should have treated the cut surfaces with an acid, such a citrus juice.

I hadn't heard of beets blackening and couldn't find anything in a Google search.

Anyone have any info? Tips?

[cheflayne]

What kind of knife did you use on the beets?

[castironchef]

Oxo peeler and a Global utility knife. Both are stainless steel.

[saraskitchen]

I roast beets often - golden, chiogga, red. I usually just use olive oil, salt and pepper. I have never had a problem with discoloration. I have some in the fridge right now that I roasted a few days ago, they look exactly the same, so that is very strange.

Have you roasted them with the herbs and shallots before?