Cut the tops from the beets and set aside as we will be using them in our salad. Scrub the beetroot well.
Place beetroots and rosemary sprigs in a baking dish lined with parchment paper.
Drizzle olive oil on beets.
Cover and roast the beets for about 1 hour or until they can easily be pierced with a knife.
When cool enough to handle, remove the skins. Cut the beets in quarters and set aside.
Combine the balsamic vinegar and honey in a small saucepan. Bring to a boil and then simmer, uncovered, until reduced to about 1/4 of a cup. Note that this reduction will thicken as it cools.
In a bowl, toss the beetroots with the beet greens; add remainder 2 tablespoons of olive oil. Season with salt and pepper.
Transfer to serving dish. Sprinkle with golden raisins, walnuts and ricotta salata. Drizzle with balsamic reduction.
Can be served warm or at room temperature.
If you do not like beet greens, you can substitute with other greens such as kale or mesclum.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from Cook's Secret Magazine