Wash the beets thoroughly and cut off the ends. Rub the whole beets with olive oil and place on a foil lined pan. Roast the beets in a 350 degree F oven for about 45 minutes until tender but firm. Test by poking with the end of a pairing knife. Let beets cool thoroughly before peeling. Once beets are cooled, peel off the skin with a pairing knife and then cut into slices. Set aside.
While the beets are cooking, make the shallot vinaigrette. Place all ingredients for vinaigrette in a small bowl and whisk together to combine.
Slice oranges and avocado. Rough chop the walnuts
To assemble salad:
Then decoratively arrange avocado, oranges and beets on top of the greens. Sprinkle walnuts on top
Stir dressing well and drizzle desired amount over salad or serve on the side.