Beet Salad with Candied Pecans

Make the Salt Roasted Root Vegetables:

1. 1. Place 1/2 cup of salt in a aluminum foil.
   2. Place the beets and turnips on top of the salt next to one another. Cover with the remainder of the salt.
   3. Close the foil around the vegetables and roast for 30 minutes at 375 degrees Fahrenheit.
   4. Remove the root vegetables from the oven and test for doneness with the tip of a small knife. The vegetables should be tender.
   5. Remove the beets and turnips from the foil and rinse gently under cool water to remove the salt. Remove the skin from the vegetables with a paper towel under running water. Trim the tips with a paring knife.
   6. Quarter the vegetables into 4 sections and set beets aside.
   7. Place turnips in a small bowl and add 1/2 cup of white balsamic vinegar. Marinate the turnips in the vinegar for 20 minutes. Remove the turnips from the vinegar and set aside.

Make the Honey Whipped Ricotta:

1. 1. Combine the ricotta, heavy cream and honey in a large bowl.
   2. Whip using a whisk until light and fluffy, about 1 minute.

Make the Beet Salad:

1. 1. Portion Honey Whipped Ricotta cheese across the center of a plate.
   2. Place the Serrano ham over and around the ricotta cheese.
   3. Place theSalt Roasted Root Vegetables around the ham.
   4. Place the pecans and radish in between the vegetables.
   5. Finish with an extra drizzle of honey and a few turns of the pepper mill.