Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast on a baking sheet for 45-60 minutes until tender.

Let the beets cool for about ten minutes before peeling and chopping them into bite-sized pieces.

While the beets cool, slice the avocados into wedges and segment the oranges into bite-sized pieces.

In a large bowl, layer chopped beets, avocado slices, orange segments, and red onion. Toss gently to combine.

Drizzle lemon juice over the salad and sprinkle with cilantro. Toss lightly before serving.