• Clean the kitchen area and wash hands with soap and water.
• Gently rub fresh mixed greens, mandarin oranges, and avocado under cold running water. Packaged produce labeled pre-washed shouldn't be washed again.

To make the citrus vinaigrette

• Place a small saucepan over medium heat, and add orange juice and vinegar.
• Bring to a simmer, and cook 7 to 9 minutes, or until thickened.
• Pour thickened mixture over minced shallot in a small bowl.
• Mix and then add in olive oil.
• Mix until combined.

To make the salad

• Place mixed greens in a large serving bowl.
• Drain and rinse canned cut beets. Add to the greens.
• Add orange sections and toss.
• Add citrus vinaigrette and toss until evenly distributed. Note: Toss individual servings with citrus vinaigrette. Do not add vinaigrette to the whole salad if you plan to store leftovers.
• Cut avocado in half and remove the pit. Carefully peel the skin away from the flesh of the avocado. Then slice avocado into thin slices.
• Place avocado on top of the salad.
• Add salt and pepper to taste (optional).
• Serve immediately.

Storage

• For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours, and use them within 4 days.