Wash, scrub and boil the beets.

Mash the garlic and mix it into the yoghurt.

When the beets cool, cut them into small cubes, add salt, oil (about 2 tbsp) and vinegar and add them to the yoghurt, mixing, so that everything is well distributed.

Blend the walnuts to a coarse consistency in a blender and add them to the salad.

Serve in a glass salad bowl and garnish with small beet cubes that you have set aside as well as with a few whole walnuts.