Preheat the oven to 180 C. Peel and quarter the beets. Wrap them tightly in 2 layers of aluminium foil.
Roast for about 50-60 mins, or until and a knife inserted goes through without any resistance. Open the wrapping and let them cool slightly.
Mix together the yogurt, garlic, and salt.
Once the beets are cool enough to handle, chop them into thin slices. Add to a bowl. Toss with the roasting juices in the foil if any, olive oil, honey, pepper, and salt.
Dollop the yogurt onto a flat wide plate. Pile the beets over the top. Scatter over the walnuts and parsley. Finish with another grinding of black pepper. Serve warm or at room temp.