Preheat your oven to 400°F (200°C). Wrap the scrubbed beets in aluminum foil to retain moisture, then place them on a baking sheet. Roast for 45-60 minutes or until tender.

While the beets are cooling, segment the oranges by slicing off the top and bottom, cutting away the peel and pith. Cut between the membranes to release the segments, collecting juice in a bowl. Slice the avocado just before serving.

In a small bowl, whisk together ¼ cup of citrus juice, 3 tablespoons of olive oil, and a pinch of salt and pepper until emulsified. Taste and adjust seasoning.

On a large platter, layer the roasted beets, orange segments, and slices of avocado. Optionally sprinkle with nuts or seeds for texture.

Drizzle the vinaigrette over the salad right before serving. Toss or leave layered for presentation. Enjoy!