How to Make It
Preheat oven to 400°F. Whisk salt and egg whites in a large bowl until mixture is the texture of wet sand. Coat beets generously with cooking spray. Using your hands, pack salt mixture onto beets, completely encasing each beet. Place beets 2 inches apart on a baking sheet, and roast at 400°F until salt crust is golden brown and beets are tender when pierced with a knife, about 50 minutes. Cool beets 10 minutes; remove salt crust. Peel beets, and cut into 1/2-inch wedges.
Stir together almonds, parsley, zest, and garlic in a small bowl. Mix yogurt and crème fraîche in another small bowl.
Spread yogurt mixture onto a serving platter; top with beets and oranges. Drizzle with vinegar and oil. Sprinkle with almond mixture and pepper.