This is not a recipe but an enquiry to see if anyone knows why my beetroot turned white when I cooked it. It wasn't all of them just 2 or 3 and I hadn't cut into the flesh at all so am very confused.
eastie3,
Nov 24, 10:05pm
I didn't know either so googled and learnt that you should leave at least an inch of the root on to prevent 'bleed' during cooking which can leave the Beetroot white. I always cook unpeeled Beetroot and chose smaller sizes.
rainrain1,
Nov 24, 10:14pm
Something to do with pigment I would say. some have grown to be that colour
kay141,
Nov 24, 10:20pm
Any little break, nick or scratch in the skin will let the colour out.
jofes,
Nov 24, 10:56pm
No I didn't cut anything so I think rainrain1 is probably correct
rainrain1,
Nov 24, 11:55pm
I have had it happen to one or two sometimes, once cooked is when you notice the colour difference. To cook, I always wash them well, leave the tails uncut, and about an inch of stalk top.
samanya,
Nov 25, 5:26am
I do the same & never a problem. but I'm wondering if the beetroots were last seasons & older?
daarhn,
Nov 25, 5:34am
Turnip in drag? Hehe
rainrain1,
Nov 25, 5:54am
The odd one grows like that, it's got nothing to do with the cooking
pogram0,
Jun 3, 11:14am
I don't like beetroot but I remember my mother used to eat it and never ever saw it lose its colour when she boiled them but who knows these days - they do mess around with the plants genetically in an endeavour to 'improve' certain characteristics - maybe this is one of the unintended consequences!
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