Anyone tried cooking chioggia beets?

[rhyswales]

Grew beets for the first time this year and had a load of lovely chioggia beets. I decided I wanted to pickle them so got everything ready with the pickling liquid and stuff, but the problem is when i tried cooking them, they have lost all of they're colour. They are literally bright white. First I boiled them and lost all the colour, next i decided to roast them and had just a hint of they're colour left. Any ideas? Or maybe I am using the wrong beets to pickle?

Regards
Rhys

[marchogaeth]

Not sure what's happening for you to get this, mine have kept their stripes when boiled and roasted.
Ble wyt ti? It's worth adding your location in your profile - it can help with growing advice.

[rhyswales]

Could you tell me you're cooking instructions because something just ain't right? Good point will add that now, from Cardiff by the way, don't speak much welsh

[marchogaeth]

Well to do the whole beetroot experience:-
I pull them up when they are 10cm diameter absolute maximum.
I screw off the leaves and then keep the beet in a paper bag in the fridge.
I wash them and cut off any manky bits, cutting as little skin off as possible.
If I'm roasting them I cut them in half or quarter and put them in the tin with all the other veg.
If I'm boiling them to eat hot the same, if I'm going to slice them cold I use them whole.
I cook til they feel reasonably soft.

However, I thin I might have read somewhere that they don't keep their colour when cooked so I might be lucky for some reason this year. I'll try and check and get back to you.

[RaptorUK]

Grew beets for the first time this year and had a load of lovely chioggia beets. I decided I wanted to pickle them so got everything ready with the pickling liquid and stuff, but the problem is when i tried cooking them, they have lost all of they're colour. They are literally bright white.

How long are you cooking for and are you keeping all the skin on ?

I cut the tops off my Boltardy leaving about 2 inches left on, I wash but don't scrub, I'm just looking to get any loose dirt off, then I boil for approx 40 mins for 2" to 3" roots . . . then I cool them in cold water and then peel.

Edit: Just found this: How to Cook Chioggia Beets | LIVESTRONG.COM

[Scarlet]

I grew them for a few years but experienced the same issues as you. If boiled they definitely bleed, mine often went a horrible pink wishy washy colour. If roasted they seem to keep their stripes much better although I find they just don't taste as good as the red varieties.

[rhyswales]

Marc - Thanks looks as if i'll have to fry them the rest of them. Seems to be the only way to keep the colour unfortunately.

[sequoia]

There was an article in the mag from River cottage."At River cottage we`ve found that candy striped beets really benefit from being cut across thinly with a mandolin. They make a great quick pickle but are so versatile we can use them in all sorts of ways from roasting with a bit of balsamic vinager and some home made curds or even beetroot cakes when they get a bit bigger.Beetroot humus is a R C classic.normally it`s made from a purple variety ,such as Detroit globe which gives it the most wonderful colour. I thought I would make an electric pink version with the Chioggia but unfortunately this goes a bit grey!"
I personally pick mine young and roast for around 35 to 40mins then rub the skins off,nice and sweet tasting.

[rhyswales]

Scarlet - So it's not just me with the problems, must be the beetroots rather than me which is good too know

Raptoruk - The link you sent is exactly what i followed from that page and they turned out awful, they lost near enough all they're colour after just a few mins so I'm definitely not cooking them too long.

Will have to get a different variety of beets next year I think.

[veggiechicken]

Have you tried microwaving them, instead of boiling. Its very quick and, because there's so little water added, may keep the colours better.

http://www.vegkitchen.com/tips/beets/

[Scarlet]

Have you tried microwaving them, instead of boiling. Its very quick and, because there's so little water added, may keep the colours better

Even when the colours weren't too bad after cooking they soon bled in the pickling mixture!

[dim]

we ended up repainting our whole kitchen after cooking beetroot in a pressure cooker

[Chippy Minton]

We found the same as Scarlet, boil them and they come out a mucky pink colour we roasted from raw, peeled (not too bad on the old Sweeney Todd hands ) quartered and roasted straight off. Tasted alright to me

[snakeshack]

They always lose their colour for me when I cook them or pickle them, still taste fine though. I tend to grow cylindrica for pickling as they produce nice even slices. Boltardy for everything else. Burpees golden are nice for flavour if you don't want a red beet that stains everything.


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[Alison]

I roast whole and they keep their stripes, admittedly slightly faded. Wash, twist off leaves, rub a bit of oil on the skins and wrap in tin foil. Roast whole until soft. Cool. When cold rub off skin, it will come off dead easily. Use as required. Lovely. Can't stand them boiled, makes a horrible smell and always feel the goodness has been washed out.