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Zest and juice orange to get ½ teaspoon zest and 2 tablespoons juice. Combine all dressing ingredients in a jar, seal, and shake well. Stir if honey doesn’t blend. Refrigerate until needed.
Optional Beets: Preheat oven to 400°F. Trim beet tops, leaving roots, wrap in foil, and roast on a pan for 50–60 minutes until tender (knife can easily pierce through). Cool, peel, slice, toss with some dressing, and refrigerate.
Cut off citrus ends, peel by slicing around the fruit, and slice into ½-inch rounds, removing seeds. (Otherwise, peel and segment). Peel, pit, and slice avocados.
On a large plate/platter, layer citrus, beets (if using), and avocado. Add cheese, pistachios, and basil as desired.
Shake dressing again and drizzle over the salad to taste (you may not want to use it all). Only dress and add avocado to portions immediately being served to prevent browning; otherwise, store separately and assemble right before enjoying.