Preheat your oven to 400°F (200°C). Wrap whole, unpeeled beets in aluminum foil and place them on a baking sheet. Roast for about 45 minutes, or until the beets are easily pierced with a fork. Allow them to cool before peeling.

While the beets cool, whisk together the citrus vinaigrette. In a small bowl, combine freshly squeezed citrus juice (orange, lemon, or lime) with a splash of high-quality olive oil. Season with a pinch of salt and black pepper, stirring until the mixture emulsifies.

Once the roasted beets have cooled, slice them into thin rounds or wedges. Peel and segment the oranges, ensuring a smooth texture. Cut ripe avocados into cubes just before assembling the salad.

In a large salad bowl, layer the components of the salad starting with the sliced beets, followed by the orange segments, and then the avocado cubes.

Drizzle the vinaigrette over the assembled salad and gently toss to combine without mashing the avocado.

Consider adding optional toppings such as crunchy walnuts or sunflower seeds and crumbled goat cheese or feta for extra flavor.

Serve immediately for the freshest flavors and textures, or present it on a large platter if for a gathering.