Grate the beetroot and place in a sieve. Cover with cling film and place in the fridge, leaving them to drain well.
In a blender, crush the garlic, then add the yogurth, mayonnaise, olive oil, and salt. Mix very well and place in the fridge. In a salad bowl, mix the beetroot with the parsley, walnuts, and yogurt mixture. Place in the fridge for one hour, then selve with bread, breadsticks, or anything you fancy.