Living in Zürich, my flat came with a unique perk: a vegetable subscription from a local co-op, included in the rent. Every week, one of us would make a short trip to the nearest depot to collect our bounty of fresh produce, which varied with the seasons. In the summer, our haul overflowed with vibrant greens, fragrant herbs, crisp cucumbers, succulent zucchinis, eggplants, and another handful of local crops. As winter settled in, our baskets were loaded with sturdy staples like beets, potatoes, and parsnips. To stretch our winter bounty, we turned surplus summer cabbages into tangy sauerkraut.
With beet always on hand, I experimented with incorporating it into meals, resulting in this simple salad—a mix of soft and crunchy textures, with tofu adding contrast to the beet's crunch.
Ingredients:
- Beet
- Carrot
- Sauerkraut or any other pickled vegetables
- Firm tofu
- Spinach or arugula (or any other tender leafy greens, optional)
Directions:
- Julienne the beet and carrot into thin strips.
- Crush the tofu (or cut into bite-sized cubes, around 1/4 inch in thickness).
- In a large bowl, combine the julienned beet, carrot, and tofu. Add tender leafy greens if desired.
- Drizzle with a generous amount of olive oil and balsamic vinegar, then season with ground pepper to taste.
- Gently toss the salad and serve.
Contrary to my assumption that it's a winter crop, beet is actually a spring vegetable. As the warm weather lifts our spirits, how about enjoying this salad as a light lunch or a refreshing side dish in your own backyard or during a picnic on a sunny afternoon?