Preheat the oven to 350 degrees F.

Combine orange juice, lemon juice, and pineapple juice in a blender.

Slowly add 2 ounces of olive oil to the blender while it's running to emulsify the mixture.

Season the citrus vinaigrette with pepper, salt, and sugar to taste.

Set the vinaigrette aside.

Roast the whole beet with the skin on for about 1 hour until tender.

Remove the beet from the oven and let it cool.

Peel the skin off the beet and trim the ends.

Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water.

Season the beet oil with salt and pepper to taste.

Put the beet oil in a squirt bottle and set it aside.

Toss micro-greens in some of the citrus vinaigrette.

Place the dressed micro-greens in the center of a plate.

Toss chopped lobster meat and chopped chives in the remaining citrus vinaigrette, and season with salt and pepper.

Place 3 ounces of the lobster meat mixture in front of the micro greens.

Use a ramekin or circular mold to form the salad if desired.

Drizzle roasted beet oil on either side of the salad.

Place orange segments and remaining chives on top of the lobster meat.