Thinly slice the cooked beets into rounds, using a mandoline, if available, for uniform slices. Arrange them on a serving plate, overlapping slightly.

Whisk the olive oil, red wine vinegar, honey or maple syrup, Dijon mustard, and garlic in a small bowl. Season with salt and pepper. Drizzle the marinade evenly over the beets. Let sit for at least 15–20 minutes to absorb the flavors.

Heat oil in a nonstick pan over medium-high heat. Add the cooked quinoa and toast for two to three minutes, stirring frequently, until crispy.

Remove from heat, season with salt, and stir in parsley and lemon zest, reserving one teaspoon zest for garnish.

Blend the avocado, lemon juice, and salt in a food processor or blender until smooth and creamy.

Place halved orange slices on top of the marinated beets. Then sprinkle the crispy quinoa over them. Finish with small dollops of avocado crème, a sprinkle of fresh parsley, and the remaining lemon zest.