Beet and Yogurt Salad with Walnuts

4 medium sized organic beets
1 cup Yogurt (preferably Greek-style)
1 tablespoon of tahini (optional)
4 tablespoons Barouni oil
1/2 cup of walnuts, chopped
salt, to taste
Handful of mint or parsley, chopped

Boil the beets for 1 1/2 hours in plenty of salted water. Once cooked through, strain them in a colander, and leave them to cool. When cool enough to handle, peel the beets. Slice them into 1/3-inch thick rounds. (You may wish to use rubber gloves so as to avoid staining your hands with beet juice.) If using the tahini, mix it into the yogurt. Spread 1/4 cup of yogurt on each serving plate. Arrange the sliced beets in a circle on top of the yogurt, salt to taste, and drizzle a tablespoon of Barouni onto each plate. Crown with a sprinkle of mint (or parsley) and the chopped walnuts.