Boil the beetroots in a large pot of water until tender, about 40-50 minutes depending on size. Once cool enough to handle, peel the beets and cut them into small cubes. In a pan, melt the butter over medium heat and add the cubed beets. Stir in the sugar, apple cider vinegar, and a pinch of salt. Cook for a few minutes until the beets are well-coated and have absorbed most of the glaze. Set aside to cool.

Heat a teaspoon of oil in a separate pan or skillet over medium heat. Add the quinoa, black pepper, and salt. Stir-fry for a few minutes until it becomes golden brown and releases a nutty aroma. Remove from the pan and set aside to cool.

In a small bowl, combine the Greek yogurt, ricotta cheese, honey, and extra virgin olive oil. Whisk everything together until completely smooth and creamy. If the sauce seems too thick, add a tablespoon of water at a time until you reach a nice drizzling consistency.

In a separate bowl, toss the baby arugula with a squeeze of fresh lemon juice and a light drizzle of extra virgin olive oil. Gently mix to coat the leaves evenly without bruising them.

To serve your beet and arugula salad Cheesecake Factory style, spread a generous layer of the honey yogurt sauce on the bottom of your serving plate or bowl. Arrange the glazed beets, orange segments, and cubed avocado on top of the sauce. Place the dressed arugula in the center. Sprinkle the salad with the crispy quinoa and thin slices of red radish to finish. Serve immediately for the best texture and flavor.