If you haven't already prepared your beets or wild rice, that should be done first. Both can be done the day before. Follow package instructions for the wild rice and, if you're a first time beet cooker, see how to easily (and cheaply) make them here.
First prepare the whipped lemon ricotta- In a medium bowl combine all the ingredients using a spoon, stirring everything together until fully combined, smooth and creamy. Set aside.
To the cooked rice add the juice and zest from 1 lemon and mix well.
In a large salad bowl place half of the lettuce, followed by half the wild rice and finally, the remaining lettuce. Finish preparing the salad by layering the beets, oranges and walnuts on top of the lettuce and rice. Place remaining rice on top of the salad.
Serve the whipped ricotta and goat cheese on the side or directly on top of the salad.
while a salad dressing is not needed (in my opinion), a balsamic reduction or balsamic vinaigrette would both be great options.