1. Heat oven to 375 degrees. In a large bowl, whisk together 1 tablespoon oil, 1 tablespoon vinegar, honey, rosemary, and 1/4 teaspoon each salt and pepper. Add beets and shallots and toss until coated. Transfer mixture to a parchment-lined baking sheet and cover tightly with foil. Roast until beets are tender when pierced with a fork, 30 to 45 minutes.
2. Transfer cooked beet mixture to a food processor. Carefully pour beet juices from baking sheet into a liquid measuring cup and add extra water until it reaches 1/4 cup; transfer to food processor.
3. Add ricotta, remaining 4 tablespoons oil, remaining 1 tablespoon vinegar, 1 1/2 teaspoons orange zest, and orange juice to food processor and puree for 1 minute. Scrape down sides of bowl and continue to puree until smooth, about 1 more minute. Season with salt and pepper to taste and transfer to a serving bowl. Sprinkle with pistachios and remaining 1/2 teaspoon orange zest before serving.
Source: Hannaford fresh Magazine, July - August 2017