How about this one;
Mix arugula, pine nuts and 1/2 clove of garlic in a foodprocessor. Add a few tbsp of olive oil or water to get the mix going. Don't overmix into a paste, pesto-style texture is more like it.
Fold mixture into the ricotta with s&p and a pinch of dried chili flakes or cayenne. Maybe add a few drops of lemon juice if needed. You could use a serving ring to make nice ricotta cylinders.
-> Alternatively you could smear the ricotta mixture on flour tortillas (soften them first in a pan @ low heat), roll, let set and cut in half before serving with beetroot.
Cut the beetroot in small cubes aka brunoise. Add 1 tbsp of plain sugar and as much white wine vinegar to balance the sugar. Add s&p and a little thyme. Mix well and put in the fridge for at least 30 minutes before serving.