How to prevent oxidation in peeled beetroot?

Question

Learn how to prevent beetroot oxidation after peeling. Get simple tips using acid or water to keep your beets vibrant red and stop them from browning.

Answer 1

To prevent oxidation in peeled beetroot, submerge it in cold water with a squeeze of lemon juice or vinegar, or wrap it tightly in plastic wrap. This minimizes air exposure and slows down the browning process.

Detailed Explanation:

Peeled beetroot, like many fruits and vegetables, undergoes oxidation when exposed to air. This enzymatic reaction causes the beetroot to turn brown or black, affecting its appearance and potentially its flavor. Here's a breakdown of how to prevent this:

1. Submerge in Water: The simplest method is to place the peeled beetroot in a bowl of cold water. Water acts as a barrier, preventing oxygen from reaching the surface of the beetroot.
2. Add Acid: Enhance the water's protective effect by adding a squeeze of lemon juice or a splash of vinegar (white or apple cider vinegar works well). The acid lowers the pH, inhibiting the enzymes responsible for oxidation. About 1 tablespoon of lemon juice or vinegar per quart of water is usually sufficient.
3. Wrap Tightly: If you can't submerge the beetroot, wrap it tightly in plastic wrap. Ensure there are no air pockets. This method is less effective than submersion but still helps slow down oxidation.
4. Vacuum Sealing: For longer storage, vacuum sealing is an excellent option. It removes virtually all air, significantly extending the beetroot's shelf life and preventing oxidation.
5. Refrigerate: Regardless of the method you choose, always store the peeled beetroot in the refrigerator. Lower temperatures further slow down enzymatic activity.

Pro Tip:

Don't peel the beetroot until you're ready to use it. The skin provides a natural barrier against oxidation. If you must peel it in advance, use the water and acid method and change the water daily for best results.