If using raw beets: scrub and trim, then roast whole (wrapped in foil) at 400°F (200°C) for 45–60 minutes until tender when pierced, or boil in salted water 30–40 minutes. Let cool, peel, and slice into wedges or 1/4" slices. If using pre-cooked beets, slice and chill.

Wash and dry the mixed salad greens thoroughly; place in a large salad bowl.

Halve the avocado, remove the pit, scoop out flesh and slice or cube. To avoid browning, toss avocado lightly with 1/2 teaspoon lemon juice (from the vinaigrette amount) as you add it to the salad.

Thinly slice the cucumber and red onion and add them to the salad bowl with the greens.

Arrange the sliced beets on top of the greens and distribute the avocado pieces evenly.

Crunch & Cheese

Toast the walnuts in a dry skillet over medium heat, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Remove from heat and cool slightly, then roughly chop if needed.

Crumble the feta (or goat cheese) and sprinkle it over the assembled salad.

Scatter the toasted walnuts over the salad for crunch.

Citrus-Honey Vinaigrette

In a small jar or bowl, combine 2 tablespoons lemon juice, honey (or maple), Dijon mustard, apple cider vinegar, salt, and pepper. Whisk to combine.

While whisking, slowly stream in the 3 tablespoons of extra-virgin olive oil to emulsify the dressing. Taste and adjust seasoning: add up to 1 tablespoon more lemon juice or 1/4 teaspoon more salt if desired.

Reserve about 1 tablespoon of dressing to toss with avocado pieces before adding to the salad (this helps prevent browning).

Drizzle the remaining dressing evenly over the assembled salad just before serving; toss gently to coat without mashing the avocado and beets.

Finish & Garnish

Sprinkle the chopped fresh dill or parsley and lemon zest over the salad for brightness.

Serve immediately on individual plates or family-style. Leftovers: store dressing separately and refrigerate salad components up to 1 day (avocado best added just before serving).