Preheat oven to 400˚F / 200˚C.

Place each beet onto a piece of foil, drizzle with a little olive oil, and season with sea salt and black pepper (if your beets are large, cut in half or quarters; for small beets, leave as is). Wrap up the beets and place onto a baking tray. To the same tray, add the red onions in a little pile, keeping them together and separate to the foiled beets, and drizzle with olive oil and season with sea salt and black pepper. Finally, add the garlic cloves to the same tray. Place in the oven and roast for 30 minutes, until the onions are soft and golden around the edges. Remove the onions and garlic from the tray, and then place the beets back into the oven, roasting for another 10-15 minutes (total time for beets should be 40-45 minutes), or until the beets are tender.

Peel the roasted garlic and discard the skins. Place the yoghurt into a small blender or food processor and add the roasted garlic along with 1/2 teaspoon of sea salt. Blitz until completely smooth.

Unwrap the beets and remove the skin. Slice them.

To assemble the salad, place the salad leaves on a large plate or platter. Top with beets, followed by the red onions, and peaches. Spoon over the roasted garlic yoghurt sauce. Drizzle over balsamic vinegar, a little olive oil and season with sea salt and black pepper. Top with walnuts and serve.