Put the beetroot in a small saucepan with just enough water to cover.
Add the cinnamon stick, fennel seeds and 1/2 tsp salt.
Bring to the boil, cover and simmer over a gentle heat for 40-45 minutes.
Drain and leave to cool slightly before peeling and allowing to cool completely.
Then cut into small dice and purée together with the lemon juice.
Toast the nuts in a hot frying pan until the fragrant oils are released.
Remove from the pan, leave to cool, chop and add to the beetroot purée.
Add the ricotta and parsley and purée the mixture again.
Season to taste with salt and ground black pepper.
Spoon into a jar and store if desired.
Well sealed, the spread will keep in the fridge for around 1 week.