It has been one year and six weeks since my husband Stephen had his heart attack and died four times before coming back to life. He is now down forty pounds, looking and feeling fantastic, and enjoying plenty of delicious, heart healthy fare.
While compiling menus for our Christmas gathering, I came across this tasty recipe created by Cooking Light Associate Food Editor, Timothy Cebula. This colorful salad celebrates the produce of the season and would make a knock out addition to any holiday table.

Ingredients
4 medium beets (red and golden)
Cooking spray
3/4 cup fresh orange juice (about 4 oranges)
1/2 teaspoon sugar
1 tablespoon minced shallots
2 tablespoons white wine vinegar
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 cups torn Boston
2 cups trimmed watercress
2 cups torn radicchio
1/2 cup (2 ounces) crumbled goat cheese

Preparation
1. Preheat oven to 400°.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a foil-lined jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 1 hour and 10 minutes or until tender. Cool beets slightly. Trim off beet roots and stems; rub off skins. Cut beets into 1/2-inch-thick wedges.
3. Bring juice and sugar to a boil in a small saucepan; cook 10 minutes or until reduced to 2 tablespoons. Pour into a medium bowl; cool slightly. Add shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
4. Combine lettuce, watercress, and radicchio. Sprinkle lettuce mixture with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to combine. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Divide beets evenly among salads. Drizzle about 1 tablespoon dressing
*December 2009 Cooking Light magazine (Photo by Randy Mayor)
Delicious served with seafood or even a filet on the grill.

Note: I was going to serve Oregon Dungeness Crabs along side our salad for Christmas Eve but the season is opening late this year and not until months end. Please let me know if you have any fabulous ideas! Perhaps Bacala (or fresh cod) With Wine Broth & Crusty Bread? XO

Bon Appetit & Namaste!