Got this one from the 2006 calendar in time to make it for Thanksgiving. It was the hit of the night, so much so that we had to make it again for Christmas eve - a smaller group, and it was the turkey that got cancelled.
The beets are incredible, and even if you're not a fan of beets, put them in this recipe. While cooking, all that beet sugar permeates the meat and makes it incredibly sweet and delicious. I would recommend pre-cooking beets from the produce section slightly, however, as the cooking time for the meat isn't long enough to get large raw beets sufficiently soft. Pile the veggies over the meat to add tenderness and be sure to drizzle the pan juices (they'll be purple) over the meat before you carve it, and after, and after you put some on your plate.