Step 1: Roast the Beets and Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Toss the diced beets and sweet potatoes with olive oil, sea salt, and black pepper.
3. Arrange them in a single layer on a parchment-lined baking sheet.
4. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. Remove and let cool slightly.

Step 2: Prepare the Whipped Ricotta

1. In a food processor, combine ricotta cheese, heavy cream, lemon zest, honey, and a pinch of salt.
2. Blend until smooth and creamy, about 1–2 minutes.
3. Transfer to a bowl, cover, and refrigerate until ready to use.

Step 3: Make the Hazelnut Crunch

1. In a skillet over medium heat, toast the hazelnuts for 2–3 minutes, stirring frequently to prevent burning.
2. Drizzle the hazelnuts with maple syrup and sprinkle with a pinch of sea salt. Stir to coat evenly.
3. Spread the hazelnuts on parchment paper to cool, then chop into smaller pieces.

Step 4: Assemble the Salad

1. Spread a generous layer of whipped ricotta on a serving platter.
2. Arrange the roasted beets and sweet potatoes on top of the ricotta.
3. Sprinkle the pomegranate arils evenly over the vegetables.

Step 5: Add Hazelnut Crunch and Garnishes

1. Scatter the hazelnut crunch across the salad for added texture.
2. Garnish with fresh microgreens or arugula for a pop of color.
3. Optionally, drizzle with balsamic glaze for a touch of acidity and sweetness.