This salad is one of my favorites, a change from eating plain boiled beetroot, seasoned with salt, vinegar and olive oil, the way we usually eat it in Greece. It can serve nicely in a buffet dinner or on your everyday dinner table. Seasoning and quantities depend on individual tastes. It usually serves as a side dish, accompanying grilled meats or fish.
You can omit the yoghurt and walnuts and serve beetroots with salt, vinegar, olive oil and finely chopped garlic.