Roasted Beet Salad

Directions

1. In a large bowl, toss beets with single varietal,oil, and salt. Wrap in tin foil and roast in a 375°, oven until tender, about an hour depending on size.
2. Remove from oven and let cool before using a tea towel to wipe off skin and chop into wedges
3. Combine the beet wedges with the orange segments, walnuts, shallots, arugula, blood orange oil, walnut oil, and espresso bean balsamic. Toss to combine
4. On each plate, spread ¼, Cup of ricotta and top with tossed salad