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Preheat oven to 450°F. Toss quartered beets with olive oil and roast for 35 minutes. Keep skins on for texture.
While beets are roasting, prepare oranges by slicing off the ends and using a knife to cut around the peel and pith. Segment into wedges.
In a small bowl, mix ricotta, honey, and salt until smooth.
For the dressing, combine olive oil, orange juice, and apple cider vinegar in a jar. Shake until well mixed.
In a large bowl, combine roasted beets, orange wedges, ¼ cup pistachios, and mint. Toss with dressing.
Plate salad by spreading ricotta mixture on a platter, topping with beet-orange mixture, and finishing with remaining pistachios and a final drizzle of dressing.
Serve immediately or store components separately in the fridge.