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To roast the beets: wash and scrub the beets, then drizzle each one with olive oil (use roughly 1-2 tablespoons total), sprinkle with half the salt, then wrap each one in foil individually. Place them in an oven safe tray and bake at 400F for 1 hour, or until a knife can be pierced through. Remove from the oven and allow them to cool.
Once the beets are cool, use your fingers to easily remove the peels. Shred them coarsly using a box grater. Use gloves and place a paper towel under your cutting board to avoid getting your hands and the counters messy with the beet juices.
Place the shredded beets in a bowl, then dress them with the remaining salt, olive oil, all the lemon juice, fresh mint and crushed garlic. Stir to combine.
Place the yogurt on top and gently stir it in. Add the chopped walnuts and garnish with more mint, a drizzle of olive oil, and more salt to taste.