Beetroot apple ricotta salad

Ingredients:

Beetroot-1 small
Apple-1 small
Ricotta-1/4 cup
Pecans-10
Salt and Pepper-to taste
Honey-2 tsp
Balsamic vinegar-1/2 tsp
Orange/lemon juice-1/2 tsp

Method:

1. Pre-heat oven to 450F. Wrap beetroot in an aluminum foil and twist the ends. Bake for 45 min. If you have time, turn off the oven and leave the beetroot for an hour or so. If not, carefully remove the foil and cool the beetroot by speaking in water for few minutes.
2. Peel the skin, make round slices and keep it aside.
3. Slice apple into thin long pieces.
4. Heat a pan and roast pecans for a minute. Add 1 tsp honey, pinch of pepper and mix well. Roast for one more minute and allow it to cool down.
5. In a small bowl whip ricotta with remaining 1 tsp honey, salt and pepper.
6. To assemble, place bet slices on a plate. Put apple slices on beets. Add ricotta cheese between apple slices. Garnish with whole pecans and drizzle with crumbled Pecans along with balsamic vinegar and orange/line juice.