Boil or roast the beets until tender; cool, peel, and slice into bite-sized pieces.

Heat olive oil in a skillet, sauté mushrooms for 5–7 minutes until golden brown.

Slice avocado in half, remove the pit, scoop out flesh, and cut into cubes.

In a large bowl, combine beets, mushrooms, and avocado. Drizzle with olive oil and lemon juice, then toss gently.

Season with salt and pepper to taste, toss again, and serve immediately.