One way to make the best of it is to eat light. And by "eat light," I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.

There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.

Recipe: Beet and Orange Salad

Oranges ripen in the light; beets mature underground. I've been enjoying this combination of sun and earth all week. And I think I'm a (marginally) happier person for it. It's my own version of light therapy.

There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.

Ingredients:

Golden beets, cleaned with the root ends trimmed
Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines
Toasted walnuts
Maple syrup
Olive oil
Something green: beet tops, parsley, dandelion greens. Your choice. And when I say "something green," I do not mean items such as M&Ms or dollar bills. However, you're the one making it, so I will leave that up to you. If money enhances your mood, then go for it.
Sea salt
Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)

Preparation:

Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say "put everything in the oven", I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.

When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.

A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one's citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.

To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.

Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.

beet and orange saladbeet and orange salad

Eating Light