Heat the oven to 400°F. Line a rimmed baking sheet with a nonstick silicone baking mat. Place the beets at one end of the baking sheet (so as not to color the entire salad red.) Place the carrots, celery, sweet potato, and cabbage on the rest of the prepared baking sheet. Drizzle over the olive oil. Season with salt and pepper and sprinkle over the fennel seeds. Transfer to the oven and roast until the vegetables are blistered and tender, about 45 minutes. Remove to a rack to cool slightly. While warm, drizzle over the sherry vinegar. Add pear and parsley. Use a pair of tongs to toss and combine. Transfer to a serving dish and top with shaved Ricotta Salata. Taste and adjust for seasoning with salt and pepper. Serve immediately.