Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil with olive oil and a sprinkle of salt. Roast on a baking sheet for about 60 minutes until tender.

While the beets roast, peel and segment the orange and grapefruit into a bowl, drizzling lightly with honey.

Once the beets are cool enough, peel and slice them into bite-sized pieces. Cut the avocados into cubes or slices.

In a large bowl, gently toss together roasted beets, avocado pieces, and citrus segments. Drizzle with olive oil and season with salt and pepper.

Transfer the salad to a serving platter or individual bowls, arranging artfully for presentation.

For added flavor, squeeze fresh lemon juice over the top before serving.