And the recipe contest winner is .....

Contributed by Preston Maring, MD

And the recipe contest winner is .....
There are actually many winners. I have already posted submitted recipes for Really, Really Good Potatoes and Fattoush, a Middle Eastern Bread salad. Here's the list of some of the others I have received and tried. They represent cuisines from around the world. I just copied and pasted the titles as I received them. "spinach and ricotta stuffed mushrooms, snug Italian piggies, microwave dhokla recipe, Sunshine Salad, Salt Free Szechwan Tofu &Vegegtable Stir Fry, Salade Magique, Really Really Good Potatoes, Hamburgers Eddy, Healthy Chicken Parmesean, Ewww What a mix (cubed potatoes, red onion, carrots, celery, garlic, zucchini all sauteed in olive oil --- I added more garlic and parsley), Cabbage Chicken Salad, Chicken and Dumplings" And here's a little inspiration from the real winners who submitted Ewww What a Mix---- "Due to our weight and health we have changed the way we look at food. My husband would never have eaten squash, onion, carrots or celery. He loves this. We made a few life changes: 2% milk to non fat, white bread to Whole wheat, fresh seafood and white meat only. Replaced the cooking oil with a grill. We eat fruit and vegetables for snacks instead of chips, cookies and other such products. We no longer deep fry anything. Water was something I used to give the pets and the lawn or clean with, now it is an important part of our diet. Over the past 3 months we have lost a total of 60 pounds. Our children have picked this up and together we have lost approximately 190 pounds (6 people). Amazing results. Our goal is 52 weeks. In one year we hope to be at our ideal weights." My favorite of all these entries has to be "Can't be beat beets". It's simple, tasty, healthy, and colorful. I changed some of the amounts but otherwise offer it just as it was submitted. Try this with fresh beets from your local farmers' market. Despite not being drawn to beets in my earlier life, it's a recipe like this that makes me a convert.

Servings: 6 as a side dish


  • 4 raw red or yellow beets*
  • 4 ounces feta cheese
  • 1 cup roasted pecans
  • 1/4 cup small capers (optional)
  • olive oil for drizzling
  • 2-inch (or deeper) roasting pan
  • aluminum foil
  • *Note: I don't recommend cooking red and yellow together or arranging on the same platter because the color runs and can look messy.


1. Pre-heat oven to 350 degrees. 2. Rinse beets and cut tops off to make flat surface. 3. Place beets, top down, in roasting pan and add about 1 inch of water. 4. Cover pan with aluminum foil and bake for approximately 1 hour. Beets are done when they are firm but can be easily pierced with a fork. 5. Remove from oven and let sit, uncovered, for 5-10 minutes. 6. Run cold water over each beet and rub skin off. 7. Let cool completely and then slice beets into 1/8-1/4 inch thick slices. 8. Layer on a large platter and drizzle with olive oil and then sprinkle with feta, pecans, and capers (optional).Finish with salt and pepper to taste.

Nutrition Information (per serving)

  • (with capers)
  • Calories: 200
  • Fat: 17 gm
  • Saturated fat: 4 gm
  • Trans fat: 0 gm
  • Cholesterol: 17 mg
  • Carbohydrate: 9 gm
  • Fiber: 3 gm
  • Sodium: 419 mg
  • Protein: 5 gm