Preheat the oven to 375°F. Slice the tops and a bit of the root end off of the beet, then scrub them under water to get rid of any dirt. Lay a large piece of foil on a baking sheet and top that with a piece of parchment paper. Place the washed and trimmed beets on the parchment paper and drizzle with the avocado oil. Then wrap the beets up to seal them. Place in the preheated oven and roast for 1 hours, until the beets are fork tender. Remove from oven and let cool.

Thinly slice the red cabbage and add it to a bowl. Rinse the parsley clean and then pat it dry. Then roughly chop the parsley, avoiding the thicker stems as much as possible. Add the chopped parsley to the bowl with the cabbage.

To supreme the citrus, slice off both ends and stand the citrus up on a flat end. Using a sharp paring knife, carefully cut away the pith and peel, moving down along the curve of the fruit. Once the peel is removed, cut right along the membranes to release each segment. Be sure to do this over a small bowl to catch the juices.

Place the citrus segments in the bowl with the cabbage and parsley. Squeeze any extra juice out of the remaining citrus remnants into the small bowl.

Once beets are cool enough to handle, peel off the skin using your hands and then slice each beet into 8 even wedges. Add to the bowl with the rest of the ingredients.

In a jar, combine the olive oil, ¼ cup reserved citrus juice, dijon mustard, garlic, salt, and pepper. Secure the lid and shake vigorously to combine.

Add about half of the dressing to the salad bowl and carefully toss to coat. Add the sliced almonds and toss again. Taste and add more vinaigrette as desired.

Store leftovers for 3-4 days in a covered container in the fridge.