@Foodpickle great mention on @Coolmompicks! Can you tell me why golden beets can blacken? have been searching but cannot find an answer.
hardlikearmour is a trusted home cook.
Its oxidation, baby! Just like apples or potatoes. Same thing happens to red beets, but the red color overpowers the brown. I'd assume a little acid would prevent the reaction.
Cynthia is a trusted source on Bread/Baking.
hla nailed it, SproutMom. It's called enzymatic browning. Apples, peaches, avocados, and even beets, contain an enzyme which when ruptured by slicing and thus exposed to air, turns brown. Slice them and toss them into a bowl of water into which you've squeezed a whole lemon. And then toss the lemon rind in for good measure.
Thank you! Do you think vinegar would work, too?
Please enter a valid email address.
Well played. You deserve a cookie.
How to save and use your scraps tomorrow
Don't toss T-day scraps!
Cocktails for a crowd.
Ring in the season.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.