• 1 lb Beets, scrubbed clean
• 1 Red Grapefruit, segmented 
• ½ cup Ricotta 
• 1 Tbsp minced Parsley
• ½ Shallot, finely minced
• ¼ cup Olive Oil, divided
• 1 Tbsp Lemon Juice
• 1 Tbsp Honey
• 1 Tbsp toasted Nuts, roughly chopped

Preheat oven to 375 degrees. Fold a 12 x 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets with 1 tablespoon olive oil in a medium bowl until coated. Add to pouch and crimp remaining edge to seal. Transfer to a rimmed baking sheet and place in oven. Roast until beets are completely tender, about 1 1/2 hours. Remove from oven and allow to cool. When cool enough to handle, peel beets by gently rubbing skin under cold running water. Cut into 1 1/2–inch chunks. Beets can be cooked and stored in refrigerator for up to 5 days.

Add lemon juice, shallot, remaining olive oil and honey to bowl and whisk to combine. Season to taste with sea salt and pepper.

Toss beets with segmented grapefruit and vinaigrette in a large bowl. Spread ricotta on a plate, spoon dressed beets and citrus on top; sprinkle minced parsley with nuts and serve.