Jacuzzi Vineyards

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

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

Instructions

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