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