Trying to figure out what to do with all of those leftover veggies from your farm box sitting in your fridge? If so, we have the perfect summer recipe for you: Beet Caprese salad! If you don’t have beets, you can use tomatoes, of course, or cucumber, or daikon… they will all taste good in this recipe! Not to mention, they will also help you reduce food waste and save money so you arenʻt buying extra veggies unnecessarily. This recipe is also a great way to sneak more veggies, which have lots of fiber, vitamins, and minerals!
You can also make this recipe into a buddha bowl to take to work for lunch by dicing everything and throwing it into a reusable container with the dressing/herbs; just shake it up, let it marinate in the fridge for at least an hour, and enjoy!
Ingredients
- 1-2 steamed Red beets
- 1/2 block firm tofu or mozzarella
- Fresh Corn
- Salt and Pepper
- Balsamic Vinegar
- Olive Oil or Macadamia Nut Oil
- Fresh Herbs like Basil or Oregano
- Serve with toasted fresh bread or crackers
Directions
- After washing, steam the beets by placing them on the stovetop in boiling water for 10-15 minutes or until tender.
- Slice the beets and tofu/mozzarella and arrange on a plate in a caprese salad fashion, layering each on top of each other.
- Add a few cracks of salt and pepper.
- Drizzle with 1-2 tsp each balsamic and oil.
- Add fresh herbs on top such as basil or oregano.
- Add any other veggies or toppings in your fridge such as fresh corn, sauerkraut, pickled onions, etc.
- Enjoy!
Serves: 1-2