Preheat oven to 200°C. Wrap beetroot in foil, place on baking sheet and bake for 1 hour or until tender. While oven is on, place almonds on another baking sheet, toast for 5 to 7 minutes or until golden brown.
Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain.
Unwrap beetroot. When they are cool enough to handle, peel and cut into 2-cm chunks.
In large bowl, combine yogurt, lemon juice, vinegar and mayonnaise. Add almonds, pasta, beetroot, salmon and spring onions; toss to combine.