Peel the beets and cut them into quarters. Place the beets in a pot with a big pinch of salt and cover with cool water. Bring the pot to a boil and cook until the beets are tender when pierced with a knife. Remove the beets from the water and leave to cool.
In a food processor, combine the beets, 1 clove of garlic, vinegar, olive oil, 1⁄2 cup of walnuts, and 2 teaspoons of salt, and blend until smooth. Taste and adjust for seasoning, adding more salt and vinegar or lemon juice.
In a small bowl, combine the rest of the toasted walnuts with the lemon zest, chopped dill, 1 pounded or grated clove of garlic, a pinch of salt, and a generous drizzle of olive oil. Mix and taste for seasoning.
Spoon the dip onto a plate followed by a few dollops of yogurt and use a spoon to swirl them together. Top with the remaining walnuts.