Suggested Wine Pairing: Jacuzzi Clarum, White Wine (viognier)
prep time: 30 minutes
cook time: 1 hour 30 minutes
total time: 2 hours
servings: 4 – 6 people
1.Preheat oven to 375°F. Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets, 1 tablespoon olive oil, rosemary or thyme sprigs (if using), and salt and pepper to taste in a medium bowl until beets are coated. Add to pouch and crimp remaining edge to seal. (If using multiple colors of beets, roast in separate pouches.) Transfer to a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into a beet through foil meets little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2–inch chunks. Beets can be cooked and stored in the refrigerator for up to 5 days.
2.Add grapefruit juice, orange juice, lemon juice, shallot, and honey to bowl and whisk to combine. Drizzle in remaining 3 tablespoons olive oil while whisking constantly. Season to taste with salt and pepper.
3.To Serve: Toss beets, persimmon and citrus with vinaigrette in a large bowl (if using red beets, toss them separately from everything else) and season to taste with salt and pepper. Spread ricotta over a serving platter, place arugula on top and then place dressed beets and citrus on and serve