Roasted Beet Salad with Orange and Avocado

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extra virgin olive oil

kosher salt

freshly ground black pepper

+ 1 teaspoon sherry vinegar

oranges + 1 tablespoon freshly squeezed orange juice

tablespoons hazelnuts, toasted and coarsely chopped

ripe, yet firm avocado, sliced lengthwise, then horizontally into 1/2-inch slices

small handful of micro greens (optional)

olive oil, for drizzling