Preheat the oven to 375.
Rinse off beets and place in a roasting pan.
Cut the orange in half. Juice into pan and add remaining orange.
Toss in a heavy pinch of salt, along with half the oil (if you wish to add any herbs this is a good time; bay leaves are nice or even some fresh thyme). Cover tightly with foil (you really want to maintain a tight seal to contain the steam, as it will help make a nice tender beet without drying out)
Check at 40 minutes by piercing with a sharp knife (there should be little to no resistance). If still tough, check in 10 minute increments until tips are tender. Set aside and let cool.
Once cooled, peel the beets and cut into bite sized pieces. Toss with remaining oil and vinegar and season with salt to taste.
De-crust bread and cube into bite size pieces. Heat canola in a frying pan and toss bread cubes in oil. Season with salt and keep the bread moving over a medium heat until golden brown.
To assemble, place small pile of beets down on the plate, rough chop the avocado and place atop. Scatter croutons and drape the salmon over the top. Garnish with dill.