Place a pan on medium heat and add the 1/3 cup sliced or slivered almonds to the pan. Cook for 3 to 5 minutes, stirring periodically, until the almonds start to turn a light gold brown, then remove from the heat.

Meanwhile, wash all the produce and trim the ends off the 16 oz. strawberries. Slice the strawberries in half or in quarters, depending on size. Place them into a serving bowl and add the 6 oz. raspberries, 6 oz. blueberries, and 2 to 3 tbsp. orange juice. Gently toss.

Zest the lime over the fruit salad and cut the lime into wedges or slices for garnish. Thinly slice the 2 tbsp. fresh mint, or leave some leaves whole. In a bowl, add the 1 1/3 cups plant-based vanilla yogurt and the optional 1/8 tsp. beet powder. Mix thoroughly.

Serve the fruit salad topped with the yogurt, lime, fresh mint, and toasted almonds.