Place your beets on 4×4″ pieces of foil, drizzle them with olive oil sprinkle with salt and wrap tightly. Place in a 450F oven for 45 minutes. Allow to cool, peel and cut into wedges.
For the dressing add all the ingredients into a bowl, whisk, taste, adjust. Add the beet wedges and gently toss to coat.
Spread yogurt on a platter and arrange the beet wedges on top. Spoon over any dressing left in the bowl.
