Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Place the diced beets on one baking sheet and the diced sweet potatoes on the other. Drizzle each with 1 1/2 tablespoons of olive oil, and season with salt and pepper.
3. Toss the vegetables to coat evenly and spread them out in a single layer. Roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
4. Remove from the oven and let cool to room temperature.

Step 2: Toast the Hazelnuts

1. While the vegetables are roasting, heat a small skillet over medium heat.
2. Add the hazelnuts to the dry skillet and toast for 5-7 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them.
3. Transfer the toasted hazelnuts to a clean kitchen towel and rub them together to remove most of the skins.
4. Roughly chop the hazelnuts and set aside.

Step 3: Prepare the Whipped Ricotta

1. In a medium mixing bowl, combine the ricotta cheese, heavy cream, honey, and a pinch of salt.
2. Use a hand mixer or a whisk to whip the ricotta until light and fluffy, about 2-3 minutes.
3. Taste and adjust the seasoning if necessary. Set aside in the refrigerator until ready to use.

Step 4: Make the Vinaigrette

1. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and black pepper.
2. Gradually drizzle in the extra-virgin olive oil while whisking continuously until the vinaigrette is emulsified.
3. Adjust the seasoning to taste and set aside.

Step 5: Assemble the Salad

1. On a large serving platter or individual plates, spread a generous layer of whipped ricotta.
2. Arrange the roasted beets and sweet potatoes on top of the ricotta, then scatter the mixed greens over the roasted vegetables.
3. Sprinkle the toasted hazelnuts and chopped parsley over the top.
4. Drizzle the vinaigrette over the salad just before serving. Add additional salt and pepper if desired.