Wash and scrub the beets thoroughly. Place them in a large saucepan and cover completely with water.

Bring the water to a boil, then reduce the heat slightly and cook the beets for 30–40 minutes, or until they are tender enough to be easily pierced with a fork.

Drain the cooked beets and allow them to cool completely. Once cool enough to handle, peel away the skins and cut the beets into thick slices or bite-sized wedges.

To prepare the dressing, whisk together the olive oil, fresh lemon or lime juice, honey, Dijon mustard, salt, black pepper, and optional red pepper flakes until well combined.

Place the cooled beets in a large serving bowl. Add the avocado chunks, orange segments, sliced green onions, and chopped cilantro or parsley.

Drizzle the prepared citrus dressing evenly over the salad. Toss everything very gently to coat, taking care not to mash the soft avocado pieces.

Taste and adjust the seasoning with additional salt, black pepper, or citrus juice if desired.

Serve immediately for the freshest texture and flavor, or chill briefly in the refrigerator before serving.