Cook the beets: Trim and scrub the beets. Wrap in foil and roast at 400°F (200°C) for 45–60 minutes, until a knife slides in easily. Or steam for 35–45 minutes. Cool, then peel and slice or cube. For quicker prep, use pre-cooked vacuum-packed beets.

Toast the nuts: Add nuts to a dry skillet over medium heat. Stir for 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool.

Make the dressing: In a small bowl or jar, whisk yogurt or mayo, olive oil, vinegar, honey, Dijon, salt, and pepper. Stir in poppyseeds. Taste and adjust sweetness or acidity as needed.

Prep the citrus: Slice off the peel and pith. Segment or slice into rounds. Catch the juices to add to the dressing if you like.

Layer the salad: Add greens to a large bowl or platter. Top with beets, citrus, red onion, and avocado if using. Scatter goat cheese and toasted nuts over the top.

Dress and toss: Drizzle about half the dressing over the salad. Gently toss to coat. Add more dressing as needed. Season with a pinch of salt and pepper to finish.

Serve: Plate immediately for the freshest texture. If serving later, keep components separate and dress just before eating.