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Peel and cut the beetroots into bite-sized cubes.
In a bowl, combine the yogurt, red wine vinegar, lemon juice, olive oil, honey, and chopped garlic. Whisk the ingredients together until the dressing is well combined.
In a large bowl, combine the beetroot cubes with the yogurt dressing and gently toss until evenly coated.
Sprinkle the chopped walnuts or pistachios over the salad.
Serve immediately or refrigerate for a short time to let the flavors come together.