Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem (reserve greens for another use). Scrub beets well. Wrap each beet individually in aluminum foil with a drizzle of olive oil (about 1 tsp per beet) and a pinch of salt. Place on a rimmed baking sheet and roast for 45–60 minutes, or until a paring knife slides easily into the center. Cooking time varies by beet size—check at 40 minutes.

Cool, peel and slice beets

When beets are tender, remove from oven and let cool in foil for 10–15 minutes until they are safe to handle. Unwrap and rub the skins off with a paper towel or paring knife; skins should slip off. Slice beets into 1/4-inch thick rounds or wedges. Set aside to cool to room temperature.

Prepare other salad components

While beets roast, thinly slice the red onion into half-moons and soak in cold water for 10 minutes to reduce sharpness, then drain and pat dry. Halve the avocado, remove pit, peel and cut into 1/2-inch slices or cubes; toss lightly with a squeeze of lemon to prevent browning. Crumble goat cheese and toast nuts (if using): toast nuts in a dry skillet over medium heat, stirring, 3–5 minutes until fragrant; cool.

Assemble salad

Place the mixed greens in a large bowl. Add cooled roasted beets, sliced avocado, drained red onion, toasted nuts, and crumbled goat cheese. Season with the measured sea salt and 1 tsp freshly ground black pepper (adjust to taste).

Honey-Citrus Vinaigrette

Make vinaigrette: finely mince or grate the garlic clove. In a small bowl or jar, combine orange juice, lemon juice, honey, Dijon mustard, apple cider vinegar, minced garlic, 1/2 tsp salt, and 1/4 tsp pepper. Whisk together until honey and mustard are incorporated. While whisking continuously, slowly drizzle in the 1/2 cup olive oil to create an emulsion. Taste and adjust seasoning—add more honey if you prefer sweeter, or more lemon for brightness. Alternatively, shake vigorously in a jar with a tight lid.

Dress and serve: Just before serving, drizzle 3–4 tablespoons of vinaigrette over the salad and toss gently to coat (reserve extra vinaigrette on the side). Taste and adjust with additional salt, pepper, or vinaigrette as desired. Divide among 4 plates (or serve family-style). Garnish with extra goat cheese or a final drizzle of olive oil if desired.