Rinse and place unpeeled beet into a glass-covered baking dish and roast until fork tender. Peel and slice beets after cooling.
Drizzle avocado oil on Brussels sprouts, carrots, and leeks and roast at 350 for 15 min or until desired tenderness. Once all vegetables are cooled and prepped, place the medley of vegetables onto a bed of Microgreens and garnish with sliced figs. Lightly drizzle with dressing.
