In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Dice beets.
In a large skillet stir together vinegar, honey, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Cool beets.
Toss beets with oranges, pistachios and tarragon. To serve, spread a heaping spoonful of ricotta on the bottom each bowl and top with beet mixture. Garnish with sea salt.
Recipe by Allons-Eat! at https://www.allonseat.com/balsamic-glazed-beet-salad/