Beet & Avocado Salad with Ricotta & Pine Nuts

Heat the oven (with the oven rack in the middle) to 400°F. Trim the tops of the beets; save the greens for another use. Put the beets into a large roasting dish and fill with ½ inch of water. Cover tightly with foil. Roast for about 45 minutes, or until the beets are tender and can be easily pierced with a paring knife.

Meanwhile, in a small skillet, toast the pine nuts over medium heat, tossing or stirring often, 3 to 5 minutes, until golden brown.

Section the grapefruit: Trim off both ends. Set it on its flat end. Working your way around the grapefruit, use your knife to cut away portions of the peel and white pith, exposing the bright flesh. To cut out the sections, hold the grapefruit over a bowl and cut along a membrane toward the center. Do the same along the adjacent membrane. The section will release and fall into the bowl. Repeat with the other sections. Squeeze out the juice from the membranes into the bowl. Repeat with the other grapefruit.

Make the vinaigrette: In a small bowl, whisk together 3 tablespoons of the grapefruit juice with the oil, vinegar, salt, and pepper.

When the beets are cool enough to handle, peel away the skins (the should rub right off). Cut the beets into quarters and place in a medium bowl. Toss with 4 tablespoons of the vinaigrette and let marinate while they continue to cool to room temperature.

Divide the beets, grapefruit sections, avocado, and ricotta among bowls. Use scissors to snip the chives into small pieces right over the salad. Scatter the pine nuts over each salad and drizzle with the remaining vinaigrette. Sprinkle on a little more salt and pepper to taste.