Step 1

Preheat the oven to 425 °F 220 °C.

Step 2

Individually wrap each beet with aluminum foil and place on a baking tray.

Step 3

Roast the beets until tender. About 45 - 1 hour depending on their size. Check with a knife by cutting through the center of the beet. They should be firm, not mushy.

Step 4

Remove from oven and allow to cool for 10 minutes.

Step 5

Peel the beets while they are still warm and slice them into rounds or dice them. Transfer them into a large bowl.

Step 6

Combine all of the vinaigrette ingredients in a bowl and whisk together. Pour over the beets and carefully toss them. Season with salt and pepper. Chill in the refrigerator for 1 hour. This salad tastes best cold.

Step 7

Combine the yogurt dressing ingredients in a bowl and whisk together.

Step 8

Drizzle the yogurt on top of the beets and garnish with the walnuts.

Step 9

Note: The walnuts can be toasted in the oven at 350 degrees for 8 minutes or over medium heat in a pan.