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1
Preheat the oven to 350F.
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2
Wash the beets and remove the greens.
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3
Trim the root ends.
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4
Toss the beets with the orange sections and thyme leaves and drizzle with 1 tablespoon olive oil.
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5
Wrap tightly in foil and roast for about 1 hour, or until tender.
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6
When cool enough to handle, peel the beets and halve them.
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7
Discard the oranges and thyme.
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8
Sprinkle the cooked beets with salt and toss with 2 tablespoons olive oil.
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9
Thinly slice the radishes with a chefs knife or mandoline.
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10
Pick over the watercress and arugula, choosing only the best, most tender tips.
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11
Toss with the radishes.
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12
Dress the watercress salad with 3 tablespoons of the olive oil and sprinkle with salt.
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13
Add a pinch or two of salt and 2 tablespoons olive oil to the ricotta.
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14
Stir until smooth and creamy.
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15
Set out 4 plates and smear 2 tablespoons ricotta in a stripe down the middle of each.
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16
Arrange the beets on top of the ricotta.
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17
Drizzle with the remaining olive oil and 1 teaspoon of aged balsamic per plate.
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18
Divide the watercress salad into 4 portions and place to the side of the beets on the plate.
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19
Line a fine-mesh sieve with a double layer of cheesecloth and set in a sink or over a bowl.
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20
Combine the milk and buttermilk in a large saucepan or enameled pot.
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21
Heat very slowly over low heat until the mixture reaches 165F.
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22
The mixture will begin to curdle, literally separating into thick curds and whey, a thin liquid.
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23
Use a slotted spoon to remove the curds to the lined sieve.
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24
Allow to drain and set for 30 to 45 minutes, or until thick.
