Beet and Cucumber Salad with Toasted Almond Salsa Verde

Name: Beet and Cucumber Salad with Toasted Almond Salsa Verde
Ingredients: For the Broasted Beets; 1 bunch medium beets (about 6 golf ball-sized beets); 2 tablespoons extra-virgin olive oil; 8 sprigs thyme; 2 bay leaves; 1 orange; For the Salsa verde; 3 large shallots or 1 small red onion, peeled and minced (about 1/2 cup); 1/2 cup red wine vinegar; 1/2 bunch flat-leaf Italian parsley, picked and chopped (about 1 cup); 20 sprigs thyme, picked and chopped (about 2 tablespoons); 1 sprig mint, picked and chopped (about 1 teaspoon); 1/2 cup salt-packed capers, rinsed, soaked, and chopped; 1 cup extra-virgin olive oil; 1/2 cup toasted salted almonds, roughly chopped; 3 English or Japanese cucumbers, peeled, seeded and cut into a 1/4-inch dice; 1 lemon; Freshly ground black pepper, to taste