Preheat your oven to 200 °C (400 °F). Wrap the whole beets in foil and roast until tender when pierced with a fork, about 45–60 minutes

Once roasted and cooled, peel the beets then cut into bite-sized cubes

In a small bowl, whisk together extra virgin olive oil, freshly squeezed orange juice, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper to make the dressing

In a large salad bowl, add the mixed greens and gently toss with half of the prepared dressing

Add the roasted beet cubes, orange segments, diced avocado, and thinly sliced red onion to the greens

Drizzle the remaining dressing over the assembled salad

Sprinkle chopped fresh parsley and toasted walnuts or pecans on top

Toss lightly to combine and serve immediately