I've tried baking golden beets, and they turn black the longer they sit, even if they're still golden when I take them out of the oven. Why does this happen? What am I doing wrong?
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Abbie is a trusted source on General Cooking.
Did you peel them and then they turned black? I just did some poking around and that appears to be the problem ... though I have peeled and the dressed them with no issues. So - roast and leave peels on until use, or peel and DRESS them is I think the answer.
I did not peel them. I did dress them with olive oil, S & P. Should I be using a vinegarette? Do you think proximity has anything to do with the blackness? Should they be roasted on a sheet pan in a single layer, rather than in a pile in a foil pouch?
amysarah is a trusted home cook.
Do you mean the skin turns black, or the flesh of the beet turns black?
I generally roast beets (yellow, red, rainbow) in their skins - often in a foil pouch with a little olive oil, s&p. Let them cool until they can be handled, then remove the skins (if they're fully roasted, they should slip off easily.) From there, I slice and dress them with vinaigrette, or just store in the fridge (well covered) until needed - no discoloration. Are you roasting them long enough - until quite tender? Has this happened with more than one batch?
The skin and underlying flesh turns black in spots, and not like a burnt, charred black. They just discolor. I am roasting them until tender, and this has happened with two batches now. They were very fresh too, so I dont think the beets were bad.
Hmm. Wish I could help, but I've never encountered this. Will leave it to someone with more beet expertise than me.
AntoniaJames is a trusted source on Bread/Baking.
I've had this problem many times, and in fact, sometimes the black spots don't appear until several hours or even a day after I remove them from the oven, peel and refrigerate. I've started simply boiling them, scrubbed but unpeeled, for that reason; I never have the problem, even when I let them sit in the water for a while to cool before peeling. Roasting is overrated to my mind when you have good fresh beets. They have so much flavor, even when carefully boiled, and frankly, I find them a little too sweet when roasted. ;o)
P.S. I put a few slices of ginger in the boiling water. You can barely taste it in the beets, but it does make a subtle difference.
The aluminum foil is the culprit here. Crumple a sheet of baking paper to soften it and line your foil before wrapping the beets in it, then proceed roasting as usual.
Everyone, thank you so much for your help!!! :)