Prepare the Beets: Slice the cooked beetroots into thick rounds (about ½ inch).
Lightly season with salt, pepper, and a drizzle of olive oil.
Make the cream filling: In a bowl, mix cream cheese, yogurt, garlic, and herbs.
Add a pinch of salt and mix until smooth and spreadable.
Line a loaf pan or small rectangular mold with plastic wrap.
Start with a layer of beet slices at the bottom. Spread a thin layer of the cream mixture on top.
Repeat layers (beet → cream → beet → cream) until the mold is full. Finish with a beet layer on top.
Cover and refrigerate for at least 3–4 hours (overnight is best). This helps the layers firm up and hold shape.
Carefully unmold onto a plate. Top with toasted walnuts, fresh herbs, and a drizzle of olive oil. Slice into thick pieces and serve chilled or slightly cool.