Roasted-Beet and Citrus Salad with Ricotta | Jacuzzi Vineyards

Ingredients

• 2 pounds beets, unpeeled, greens removed, scrubbed clean
• 1/4 cup extra-virgin olive oil, divided
• 2 sprigs thyme or rosemary (optional)
• Kosher salt and freshly ground black pepper
• 1 grapefruit, cut into suprèmes or wedges, 1 tablespoon juice reserved separately
• 1 orange, cut into suprèmes or wedges, 1 tablespoon juice reserved separately
• 1 Fuyu persimmon, cut into 1 ½ inch chunks
• 2 teaspoons juice from 1 lemon
• 1 small shallot, finely minced
• 1 tablespoon honey
• 1/2 cup fresh ricotta
• 1 cup arugula