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 Why did my beetroot turn white when cooked  ? I never over cooked it and as far as I remember the beetroot was well beetroot colour on the packet  .But for the life of me I cant remember the name of them  and they haven't the normal beetroot  taste  a milder taste then normal

Was it red when you harvested it?😮😮😮 One year I had a few white beetroots appear amongst my bolthardy beets. It happened when I bought some really cheap seeds one year. As you are aware there are red,gold white,and red and white striped beetroots so maybe some white seeds found their way into your packet. I think you had a chioggia striped one. It kind of loses the red stripe a bit when you cook it.
Duke

  All the row was affected and looked red but  paler then normal Beetroot when dug Didn't think they were anything other the normal red

https://search.thompson-morgan.com/seeds/White-Beetroot
DUke

The red and white stripped Choggia beetroots go pale when cooked.  I preferred them thinly sliced raw.

Yes they were choggia never realized it when I planted them But to day I found the packet  The other half wont touch them lol

 

Quote from: Digeroo on August 12, 2017, 19:06:39
The red and white stripped Choggia beetroots go pale when cooked.  I preferred them thinly sliced raw.

I like them shredded into my own coleslaw (that also has raw pumpkin instead of carrots). Even though they have red rings they don't bleed.

Call me semi-conventional, I like white, gold or pink (ringed) beet in stews, dips & slaws for the earthy flavour but I find the "bucket of blood" look you get from adding bleeding beet is a bit off-putting.  I still like to see areas of red beet on my plate, as long as the whole plate isn't red  - fear of monochrome food from the early sixties?

Cheers.

yes indeed a lot of beetroot looses colour when cooked   im a red ace fan at the mo along with woden nice shaped roots keep colour well and a nice sweet taste

HSL sometimes offer "white devoy" which is a true white beetroot.. and very nice..