From Soil to City


Kohlrabi and Beet Chinese Inspired Slaw

Contributed by Local Roots member A Cheese Monger’s Daugther
From Local Roots NYC: beets, kohlrabi, cabbage, carrots

a handful of Brussels sprouts or 1/2 head of cabbage
2 beets (red, golden, or candy cane)
1 kolrabi
Carrots (optional)
rice vinegar
Chinkiang vinegar (optional, can be found at Asian supermarkets)
soy sauce
sesame oil
salt & pepper
ground ginger

1. Thinly slice the Brussels (or cabbage) into ribbons and add to a medium sized bowl. Cut the kohlrabi and beets into matchsticks and add to the shredded Brussels. Add your carrots as well if you’re using it in your dish.
2. In a small bowl, add a splash of the vinegar(s) and then using your sense of taste add a small amount of the sesame oil and mix. Add small pinches and splashes of the ingredients until you get a dressing you like the taste of, pour it onto the mixed veg and toss well to coat. Serve immediately or store in the fridge for a few days. Great to take for lunch as a salad, or have on tacos or rice bowls.

Sweet Potato & Beet Kidchego Galette

Contributed by Local Roots member A Cheese Monger’s Daugther
From Local Roots NYC: sweet potato, beets, cheese

For the dough:
1 1/2 cups flour
6oz. cold butter cut into small cubes
pinch of salt
4 1/2 tablespoons ice cold water

For the filling:
1 sweet potato
1 beet
1/4 lb Kidchego goats cheese, grated
1 heaping spoonful mustard (Dijon or whole grain)

For the crust:
1. In a medium bowl, combine the flour, salt, and thyme. Cut the butter into small cubes,
and then using a pastry cutter or your fingers mix the butter into the flour until it
resembles coarse sand.
2. Add the water and quickly bring the dough together in to a very rough ball (it’s ok if it’s
still falling apart and kind of dry.) Tightly wrap the dough in 2 sheets of cling film and pop
in the fridge to rest for at least an hour.
3. While the dough is resting, peel and thinly slice the sweet potato and beet (use a
mandolin if you have or just a sharp knife). Preheat the oven to 350F.
4. When the dough is rested, roll out into a circle and spread the mustard. Layer the sweet
potato and beet slices in circle, alternating for a colorful effect. Sprinkle the grated
cheese along the perimeter of the slices (to ensure a cheese crust after baking) and
carefully lift and fold the crust up and over the sweets and beets.
5. Brush the top of the crust with milk or a beaten egg, and season with salt and pepper.
6. Pop in the oven for 45-50 minutes, or until the crust in golden brown and the cheese

Beet Bagels

Inspired by Epicurious
Recipe submitted by Local Roots member Brittany Bennett

For Dough
1 cup luke warm water
1 tbsp honey
1 1/4 tsp active dry yeast
1/2 cup beet puree
3 1/2 – 4 cups bread flour

For Poaching Liquid:
2-3 quarts of water
2 tbsp honey
1 tbsp baking soda
1 tsp salt

Available through Local Roots NYC 
Beets. Taproot Farm, PA
Honey. Sweet Things & Wild Thyme, NY

1. In a mixing bowl, combine the luke warm water with honey. Sprinkle the active dry yeast on top and let it stand for 5-8 minutes. You should see some action and bubbles. If there’s nothing going on, your yeast might be caput. Stir in the beet puree until completely combined. Add the bread flour one cup at a time, stirring together with a wooden spoon. When stirring gets tougher and the dough forms into a course ball, let it rest for 5 minutes.

2. Return to the dough ball and knead on a lightly floured surface or in the bowl for 8-10 minutes in order to develop the gluten. The texture of the dough should be tacky. If it’s sticking to your fingers and you’re experiencing unbearable frustration at this, knead in a little more flour.

3. Oil a clean mixing bowl and let the dough ball begin its initial proof for one hour. The dough should double in size.

4. To form the bagels, separate the dough into 6 equal parts, I found that to be around 5 oz per bagel. Roll each individual piece into a ball and then a rope. Do NOT flour your surface when doing this! To make the bagel rounds out of the rope, wrap around your hand as if wrapping it with a ribbon. The two ends should meet in the center of your palm. Gently roll those two ends together until they’re morphed together.

5. Fit all 6 bagels on a parchment paper lined sheet tray, cover with cling wrap and place them in the fridge overnight.

1. The following day, fill a mixing bowl with water. Take one of the bagels out to see if it passes the float test. The float test determines if your batch of bagels are ready to be poached and baked. If a bagel placed in a bowl of water does not float within 15 seconds, it needs more time to proof. Put it back in the fridge for 30 minutes and try again. If one bagel passes the float test, they all pass the float test.

2. Pre-heat your oven to 500F.

3. Fill your baking pot with water. Once it comes to a boil, add in the honey, baking soda and salt and reduce the heat to a simmer. Gently lower in the bagels using a slotted spoon or tongs. Make sure not to overcrowd the pot with bagels. You can probably poach 3 bagels at one time. Poach one side for one minute and then flip the bagel over to flip the other side for 30 more seconds. Remove with a slotted spoon and place dome side up on your parchment paper lined sheet tray. If you’re going to sprinkle seeds on the bagels, now is the time.

4. Repeat with the last 3 bagels.

5. Reduce the oven’s heat to 450F and bake the bagels for 8 minutes. Turn the tray and continue to bake for 10-12 minutes more.

6. Allow the bagels to cool on a cooling rack for at least 20 minutes before breaking into them.

Local Roots NYC Beet Red Velvet Cupcake

Beet Red Velvet and Caramel Cupcakes

Inspired by NY Times recipe
2 medium beets
¾ cup butter, plus more for greasing pan
¾ cup buttermilk
Juice of 1 large lemon
2 teaspoons white vinegar
1 ½ teaspoons vanilla extract
2 cups cake flour (sift before measuring)
4 tablespoons cocoa powder
1 baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ¾ cup granulated sugar
3 eggs
1/4 cup melted caramel or to taste

Available through Local Roots NYC
Beets. Roxbury Farm, NY
Butter. Ronnybrook Farm, NY
Eggs. Stryker Farm, PA

1. Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel.
2. In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and purée with buttermilk, lemon juice, vinegar and vanilla until smooth in food processor.
3. Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
4. In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
5. Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
6. Pour batter 1/4 way into cupcake molds. Place a small dollop of caramel on top of batter in cupcake mold. Pour beet cake batter over caramel, enough to cover caramel.
7. Bake about 20 minutes. Test with toothpick to make sure batter is cooked through. Let cool

Beet Brownies made by aly

Best Beet Brownies:

1 cup + 2 Tbsp flour
1/2 cup cocoa powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
3 beets or 1 cup cooked beet puree (recipe below)
1 cup maple syrup or other liquid sweetener
1/2 cup vegetable oil
1 Tbsp vanilla
1/2 cup chocolate chips

1. Roast the beets: Preheat oven to 425. Cut the tops off of the beets, place them in a roasting pan, and toss with vegetable oil and a pinch of salt. Cover the pan with tin foil and roast for 45 min-1 hour or until soft when pierced with a fork. Let cool.
2. Peel the beets: When cool enough to touch, take a paper towel or clean dish towel and rub the skins of the the beets.
3. Puree the beets: either in a food processor or with a potato masher or fork
4. Preheat oven to 35o F. Grease an 8″x12″ baking tray (or a similar sized pan) and set aside.
5. Mix flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in a large mixing bowl. Add in all remaining ingredients and chocolate chips and mix thoroughly, either with a mixer or wooden spoon.
6. Pour into prepared baking pan(s) and level the top with a spatula.
7. Bake for 25 minutes until a fork inserted in the center comes out dry. Remove from the oven and let cool. Enjoy!

Beet Brownies

Beet Raspberry Brownies

2 Cups Flour
3/4 Cups Cocoa
1 tsp salt
3 eggs
2 sticks butter
1/2 c. sugar
1 c. semi sweet chocolate
3/4 c. pureed beets
1/2 c. chocolate milk
1 tsp. molasses
1 tsp. vanilla
1 pint raspberries
1 c. white chocolate

1 stick of softened/room temperature butter (do not melt, this ruins texture of frosting)
4 oz of cream cheese
1 1/2 cup of powdered sugar
1 table spoon beets
1 table spoon cocoa
1 table spoon raspberries
Either mix by hand or use hand mixer and just add all ingredients and mix until smooth and consistent and raspberries are essentially pulverized throughout the mixture
Either put in baggy to decorate brownies or smear over top of brownies
1. Preheat oven to 350 F
2. Mix flour, cocoa, and salt into a large mixing bowl, making sure it’s evenly mixed and that there are no clumps.
3. Melt butter over stove, add in sugar to melt, and then add in the semi-sweet chocolate, molasses, and vanilla. Let cool before you add in the beets and chocolate milk.
4. Fold wet ingredients into dry ingredients gently – taste to see if you want more sugar or beets (only do this if you haven’t added the eggs in).
5. Add eggs, and continue folding until texture is consistent, not clumpy, and pourable.
6. Gently fold in white chocolate and raspberries then pour into baking pan.
7. Put baking pan into oven (11×7 for 30 minutes – smaller the pan, longer the cooking time – pull out when fork comes out clean through). Meanwhile, if you’d like to make frosting, see recipe below.
8. Let cool and enjoy!
Either mixing by hand or with a hand mixer, add all of the frosting ingredients listed above and mix until smooth and consistent and raspberries are essentially pulverized throughout the mixture. Once the brownies are cooled, spread over top.

Sweet Beet Mash:

3 beets
4 sweet potatoes
1 small log goat cheese
chili powder
salt and pepper

1.Heat oven to 375.
2.Cut the beets and sweet potatoes into thick cubes and cover in olive oil, salt, pepper, and a little sprinkle of chili powder. Cook until tender, which is about 30 minutes.
3.Remove and slide these roasted roots in a bowl. Mash to your hearts content.
4.Mix in as much or as little of the goat cheese as you desire.
5.Place in a baking dish and bake for 15-20 minutes at 325.

Serve with a nice, thick chicken cutlet and asparagus!

Roasted Beets With Horseradish

1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh parsley
2 Tablespoons grated fresh horseradish (or 1 Tablespoon jarred)
2 Tablespoons champagne vinegar
1/3 cup extra virgin olive oil
1 Tablespoon mustard
kosher salt and freshly cracked black pepper
4-5 roasted red beets (note: save your beet greens for a saute!)
4 roasted yellow beets (optional)
4 ounces soft chevre (goat cheese)
1/2 cup chopped hazelnuts


1. Roast the beets. Preheat oven to 350. In a pie plate or cookie sheet, place clean, whole beets. Drizzle with olive oil and a splash of water and roast for one hour. Let cool. To peel, wipe away the skin with a paper towel or towel. Easy!

2. Make the vinagrette. Combine dill, parsley, and horseradish in a large jar. Put champagne vinegar, olive oil, and mustard in a large bowl and whisk/blend until emulsified. Add tossed herbs and season to taste with salt and pepper.

3. Assemble the salad. Cut the roasted peeled beets into pieces and put them in a bowl. Toss with some of the vinaigrette. Top with cheese and nuts, and drizzle with more vinaigrette as needed.