Beets.

I think the salad I had on Sunday beats it, though.  Somebody at Mark's office couldn't pick up their CSA box for some reason and offered it to Mark.  We had a bag of salad greens (with nasturtium blossoms!), assorted vegetables, a few tiny beets and a fennel bulb.  I tossed the greens with olive oil and balsamic vinegar, shredded the beets, thinly sliced the fennel, and topped the salad with pecans and Faribault blue cheese.  One giant salad all for me!

I love beets, raw, cooked, or kvassed.  I don't eat them as often as I would like because they tend to be expensive, though if you eat the tops they count as two vegetables which offsets the cost some.  Unfortunately we have to go to the co-op (and pay more) to get beets with really nice tops — the ones at the grocery store are always very ragged and poor-looking.