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Discolored Golden Beets

post #1 of 4
12/25/06 at 2:30pm
Thread Starter 
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?
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post #2 of 4
12/25/06 at 3:55pm
What kind of knife did you use on the beets?
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post #3 of 4
12/25/06 at 7:25pm
Thread Starter 
Oxo peeler and a Global utility knife. Both are stainless steel.
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post #4 of 4
12/28/06 at 1:01pm
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?
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