Preheat your oven to 400˚F / 200˚C.

Wrap each beet in foil, drizzle with a bit of olive oil, and season with sea salt and black pepper. If the beets are large, cut them in half or quarters; if they are small, leave them whole.

Place the wrapped beets on a baking tray.

Add the red onion wedges to the tray, keeping them together in a small pile, and drizzle with olive oil, seasoning with sea salt and black pepper.

Add the unpeeled garlic cloves to the tray as well.

Roast everything in the oven for 30 minutes, until the onions are soft and golden around the edges.

Remove the onions and garlic from the tray, then return the beets to the oven and roast for an additional 10-15 minutes, until they are tender (total roasting time for beets should be 40-45 minutes).

Once roasted, peel the garlic and discard the skins.

In a small blender or food processor, combine the yoghurt with the roasted garlic and ½ teaspoon of sea salt. Blend until smooth.

Unwrap the beets and remove their skins, then slice them.

To assemble the salad, place the salad greens on a large plate or platter.

Layer the sliced beets on top, followed by the roasted red onions and sliced peaches.

Spoon the roasted garlic yoghurt sauce over the salad.

Drizzle with balsamic vinegar and a little olive oil, then season with sea salt and black pepper.

Finish by sprinkling the chopped walnuts on top and serve.