Preheat the oven to 400 degrees F. Scrub the beets, pat them dry, and chop them into wedges. Place chopped beets on a long sheet of foil, then fold into a foil packet (note: the beets will become juicy as they roast, so make sure the packet is nice and secure). Place foil packet on a baking sheet and roast 45 to 55 minutes, or until beets are very tender when poked with a fork. Remove from oven and allow beets to cool (note: this salad can either be served with warm roasted beets or chilled beets, so you can plan your temperature accordingly).
Add all ingredients for the whipped ricotta to a stand mixer (or use a mixing bowl with a hand mixer) and beet with the whisk attachment for 2 to 3 minutes, or until well-combined and fluffy.
Add all ingredients for the dressing to a small blender and blend until creamy.
Spread the whipped ricotta over a large serving board or platter. Top with roasted beets, blueberries, roasted walnuts and a drizzle of citrus dressing.