Preheat oven to 350°.
Line a baking sheet with parchment paper and place the walnuts. Cook for 6 - 8 minutes or until golden brown. Let cool. Crush them with your hands or the side of a knife.
While the walnuts cook, heat 2 Tbsp. oil over medium. Cook the onion, stirring occasionally, until soft. Be careful not to brown them. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened. Transfer to a small bowl to cool.
While the onions and garlic cool, put the beets and bone broth into a blender or food processor and puree until smooth. Set aside.
In a large bowl, combine the yogurt, lemon juice, onion mixture, herbs, and half of the walnuts. Taste and season with salt and pepper.
Using a spatula, transfer into a shallow serving bowl. Spoon the beet mixture in three large spoonfuls into the herbed yogurt. Using the back of a spoon, carve a few swirls into the dip. Remember, the more you mix the more it will turn into one color so try to do as few as possible! Note: You will not use all of the beet/bone broth mixture - that’s ok! Save it for another use like our cold beet soup!
Refrigerate for up to six hours before serving and at least two so the flavors blend!