Preheat oven to 400 degrees.
Toss washed and dried beets in 1 tbsp of olive oil. Wrap each beet in foil and place them in the roasting pan. Roast for 45 minutes- 1 hour until tender. Let beets cool, then peel.
Grate beets using the large side of a box grater. Set aside.
In a large bowl prepare the dressing by combining mayo, sour cream, lemon juice, crushed garlic, salt, and black pepper. Mix well.
Fold in shredded beets.
Transfer salad into a serving dish.
Top with your own combination of finely chopped parsley, dill, and/or chives. Add walnuts.