Make the vinaigrette: In a small bowl, whisk together the orange juice, vinegar, Dijon and shallot. Slowly whisk in the olive oil until smooth. Season with salt and pepper, to taste.
Make the salad: Place the red beets in one medium bowl and the golden beets in another. Toss each with half of the dressing and let marinate for at least 30 minutes. Divide the mint and parsley leaves between the bowls and toss to incorporate. Transfer to a bowl or platter, layering the red and golden beet mixtures together. Garnish with the crumbled ricotta and chopped pistachios, and serve.