This beet and citrus salad is the perfect combination of sweet and savory. Adding some lemon extra virgin olive oil gives a wonderful touch to this salad.
Roast the beets. Heat your oven to 425°F. Trim the beets of their leaves and rinse them under cool water. Pat dry and pierce each beet with a sharp knife in several places.
Wrap each beet loosely in aluminum foil and place them on a baking sheet. Roast them in oven for about 30-45 minutes or until they are easily pierced with a knife.
Remove from the oven and allow to cool. Once cool, peel the beets and cut into 1/2-inch wedges.
In a small bowl, combine the yogurt and the crème fraiche. Spread yogurt mixture onto a serving platter; top with beets and oranges. Drizzle with Colavita Olive Oil and sprinkle kosher salt and pepper.
Garnish with almonds and parsley. Serve!