Heat a saucepan and add 1/4 cup olive oil. Add rice and season with salt and pepper. Stir with wooden spoon until toasted. Add water, 2 ounces at a time, stirring constantly until the rice is nearly dry before adding more water. Add orange and lemon juices last. The rice is done when it is tender all the way through, neither firm nor mushy.
Meanwhile, heat a sauté pan over high heat and add 1/4 cup olive oil. Season salmon to taste. Carefully place in pan with skin side down. With a spoon, press gently in the middle of the salmon to prevent the skin from buckling and lifting away from the pan. Maintain pressure for 30 to 60 seconds. Leave for 3 minutes, until edges begin to brown. Turn gently and cook for an additional 4 minutes until it reaches desired doneness.
To finish the risotto, fold in the goat cheese, mustard greens, thyme and citrus zest. Leave on the heat just long enough to wilt the mustard greens. Fold in beets. Taste and adjust seasoning as necessary.
To plate, arrange a portion of the risotto just off the center of the plate, and lean the salmon against it.