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In a medium bowl, mix the Greek yogurt, honey, and red beet root powder until completely smooth and evenly pink.
Place two paper towels inside a small bowl, pressing them down so they line the bowl.
Spoon the yogurt mixture into the paper towel–lined bowl and smooth the top.
Place the separated Oreo thins throughout the yogurt (I broke most in half).
Fold the overhanging paper towels over the top of the yogurt to cover it.
Refrigerate for at least 4 hours, or until the yogurt has firmed up and some liquid has drained off.
Remove from the fridge, unfold the paper towels, and place a plate upside down over the bowl.
Flip the bowl and plate together, then gently lift the bowl off so the yogurt releases onto the plate.
Carefully peel away the paper towels.
Use a knife to gently shape the yogurt into a heart.
Add your favorite toppings, slice if desired, and enjoy.