Preheat the oven to 400˚F. Line a large baking sheet with aluminum foil. Lightly coat the foil with cooking spray.
Put the beets on the baking sheet. Drizzle with 1 Tbsp. oil. Roast for 45 to 55 minutes, or until the beets are tender when pierced with a fork.
Heat oven to 400 degrees and take dough out of refrigerator. In a large bowl, mix together ricotta, mozzarella, basil, and oregano.
Toss all the salad ingredients together in a bowl. Mix the balsamic dressing and the olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.
In a large pot, heat oil and add onion and garlic and sauté until translucent. Add chicken broth, water, chicken breasts, brown rice (if uncooked), salt, and pepper and bring to a boil. Reduce heat to low and simmer 20-25 minutes. Remove chicken breasts and shred off the meat with a fork.
In a small saucepan, combine cranberry juice, cranberries, and onion. Cook over medium heat for about 5 minutes, until berries pop. Let cool slightly.