Preheat the oven to 375°F. Wash and thoroughly dry the beets.
Toss 1 pound of the beets with enough olive oil to lightly coat them. Season with salt and pepper and place on a baking sheet. Cover first with parchment paper and then with foil.
Roast for about 45 minutes, or until a toothpick easily pierces the beets. Be careful not to overcook them.
Let the beets cool for about 10 minutes. While still warm, use a paper towel to gently rub off the skins. Cut into bite sized pieces and set aside.
Peel the remaining 1 pound of raw beets and slice very thinly, preferably using a mandolin.
If desired, briefly toss the beet slices with apple cider vinegar and sugar for added flavor, then drain well.
Place the beet slices in a dehydrator or in the oven at its lowest temperature until completely dried and crisp.
Zest the oranges and reserve the zest. Peel and segment the oranges over a bowl to capture the juice. Keep the orange segments separate.
Dressing
Add the reserved orange juice, honey, and horseradish to a blender. Blend while slowly streaming in the olive oil until emulsified. Season with salt and stir in the reserved orange zest.
To Serve
Spread the ricotta over the bottom of a serving bowl or platter.
Gently toss the roasted beets, orange segments, and microgreens with enough dressing to lightly coat.
Arrange the salad over the ricotta and top with the beet chips and toasted hazelnuts. Garnish with additional microgreens and drizzle with reserved dressing before serving.
