1. 1. Prepare the Beets: If using pre-cooked beets, simply slice them into bite-sized wedges or cubes. If roasting fresh beets, preheat your oven to 400 F (200 C). Wash the beets, trim the ends, and wrap them individually in foil. Roast for 45-60 minutes, or until fork-tender. Let them cool, then peel and cut into desired shapes. The skin should slip off easily once cooled.

2. 2. Segment the Citrus: Using a sharp knife, carefully slice off the top and bottom of each orange and grapefruit. Stand the fruit upright and slice downwards, following the curve of the fruit, to remove all the peel and white pith. Then, working over a bowl to catch any juice, slice between the membranes to release individual citrus segments.

3. 3. Dice the Avocado: Cut the avocado in half, remove the pit, and score the flesh into a grid pattern. Scoop out the diced avocado with a spoon.

4. 4. Whisk the Dressing: In a small bowl, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, and maple syrup (if using). Whisk vigorously until well combined and emulsified. Season with salt and freshly ground black pepper to taste.

5. 5. Assemble the Salad Base: In a large serving bowl, gently toss the mixed greens with the finely chopped red onion.

6. 6. Arrange the Toppings: Artfully arrange the sliced beets, citrus segments, and diced avocado over the mixed greens. This creates a visually appealing presentation.

7. 7. Dress and Serve: Drizzle the prepared dressing evenly over the salad just before serving. If desired, garnish with fresh mint leaves for an extra layer of freshness. Serve immediately to enjoy the best texture and flavors.