Position rack in upper third of oven. Preheat oven to 375°F/190°C.

Trim beetroot and stems away and discard. Scrub beetroot well and dry thoroughly. Wrap the beet in aluminum foil and bake for about 45 to 50 minutes or until tender when pierced with a knife. Unwrap and cool. Beet may be roasted a day ahead and refrigerated.

While beet is roasting and cooling, line a wire-meshed strainer with cheesecloth and set over a bowl. Scrape yogurt into strainer and allow to drain while you are roasting the beet. Discard any liquid that has accumulated in bowl.

Cut cooled beet into chunks and place in food processor fitted with metal blade. Pulse on and off then process until finely chopped. Add 1/3 cup (82 g) yogurt and pulse on and off, then process until smooth. Pulse in 1 tablespoon of Garlic-Infused Oil and lemon juice. Taste and season with kosher salt as desired.

Schmear the 1 cup (245 g) of yogurt on a platter. Top with beet mixture, using image as a guide. Drizzle with some reserved Garlic-Infused Oil. Scatter walnuts on top, some parsley and some flaky salt. If you like it hot, add a few slices of jalapeno. I opted not to for the image. The original recipe did include chile peppers. Serve immediately with low FODMAP vegetables or thin slices of low FODMAP baguette.