Preheat oven to 450º. Wash and peel the beets. Slice and place beets on a roasting pan. Drizzle with olive oil and sea salt. Roast for 25 minutes.
While the beets are roasting, assemble the salad dressing in a 16 oz. mason jar. Add the orange juice, zest, honey, sunflower oil, apple cider vinegar, dijon mustard and garlic. Place the top on the jar and shake vigorously.
Assemble salad ingredients (greens, nuts, veggies, fruit, cheese and/or avocado) into a large bowl. Add the beets once they are out of the oven and cooled for 5-10 minutes.
Drizzle orange vinaigrette over the salad. Toss and serve.