Preheat the oven to 400°F. Wash the beets without peeling them. Drizzle olive oil over the beets and sprinkle with salt. Wrap them in foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Let them cool, then peel and cut into wedges. You can prepare these up to three days in advance.

In a jar, mix minced shallot, Dijon mustard, honey, red wine vinegar, salt, and pepper. Shake for 15 seconds. Then add olive oil and shake for 30 seconds. Taste and adjust seasonings, then let it sit for 15 minutes.

Cut the avocado in half and remove the pit. Peel and slice it. Squeeze lemon juice on the cut sides to prevent browning. Use the avocado within 20-30 minutes.

In a large bowl, place the mixed greens and drizzle half of the dressing over them. Toss gently. Add the roasted beet slices and arrange the avocado on top. Sprinkle goat cheese and candied pecans over the salad, then drizzle with the remaining dressing. Serve immediately.