Pre-heat oven to 400 degrees F.

Take the beets and place them on a large piece of heavy-duty foil. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 1 hour or until fork tender.

Let beets cool slightly, and rub off the skin with a towel and dice. Don't worry if you have pink hands! All the kids are doing it.

Place beets in a food processor along with 2 tablespoons olive oil, Greek yogurt, apple cider vinegar and honey. Blend untill smooth. Season with chili pepper flakes and salt and pepper to taste. Add a little warm water if it's very thick.

Now, it's salmon time!

Place salmon on a foil lined baking sheet. Drizzle with olive oil and season with salt, pepper and sesame seeds. I don't measure, just a nice amount!

Roast for 12-15 minutes or until salmon flakes with a fork.

While salmon is roasting, heat a small saute pan up over medium heat. Add butter and olive oil and heat until the butter is melted and bubbling a bit. Add shallots, capers and almonds and a saute until almonds are toasted and capers and browned. Squeeze in lemon juice and saute just until it's absorbed. Season with salt and pepper to taste.

When the salmon is ready, squeeze a lemon all over it and serve hot over beet puree. Spoon the almond caper topping over the salmon and garnish with fresh dill. Eat!