Yield: 8 servings. 3 lb. fresh beets, trimmed, rinsed and dried 2 cups sherry vinegar, enough to partially cover beets, plus 2 Tbsp. 6 Tbsp. unsalted butter to taste, salt and pepper 2/3 lb. white jumbo asparagus, cleaned and trimmed 2/3 lb. green jumbo asparagus, cleaned and trimmed 2/3 lb. large carrots, cleaned and trimmed 10 oz. honey 2 Tbsp. white truffle oil 2 Tbsp. extra virgin olive oil optional for garnish, small herbs 2 pints whole-milk ricotta Preheat oven to ...

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