HONEY ROASTED BEETS WITH ORANGE-PECAN-GORGONZOLA CRUMBLE

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside. Peel beets and cut into small chunks, reserving stems. Next, chop the stems into tiny pieces and set aside. 
2. Add the beets to a bowl with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 of the honey. Toss and spread on the prepared sheet pan. Drizzle the remaining honey and add the thyme throughout. Place in the oven for 30-35 minutes, tossing halfway. 
3. Add the chopped beet stems to a small sheet pan, drizzle with 1/2 tablespoon of olive oil and season with some salt. Roast for 15 minutes, until softened and slightly crisp. 
4. While everything roasts, make the crumble. Add the toasted pecans to a cutting board and begin to chop, then add the Gorgonzola cheese and chop again. Add the arugula and continue to chop everything together. Add the orange zest, salt, and pepper. When the roasted beet stems are done, add them to the mixture. Toss together to form a crumble. 
5. Spread the ricotta onto a plate, top with the roasted beets, then the crumble, and finish with a drizzle of honey.