Quick Roasted-Beet & Citrus Salad Recipe with Ricotta Magic - Beard and Bonnet

Ingredients

• 2 lbs (1 kg) beets, unpeeled, greens removed, scrubbed clean
• 1 grapefruit, cut into suprèmes or wedges
• 1 orange, cut into suprèmes or wedges
• 1 cup (200 g) fresh ricotta
• 2 sprigs thyme or rosemary (optional)
• 2 tablespoons (30 ml) fresh parsley, tarragon, or chervil, minced
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup (60 ml) extra-virgin olive oil
• ¼ cup toasted shelled pistachios, lightly crushed
• 1 tablespoon (15 ml) grapefruit juice
• 1 tablespoon (15 ml) orange juice
• 2 teaspoons (10 ml) lemon juice
• 1 small shallot, finely minced
• 1 tablespoon (15 ml) honey