Preheat oven to 400 F degrees. Wrap each beet with foil, arrange on a baking tray and bake for 50 minutes.
Let the beets cool, remove their skin and cut in quarters. Place to the side for later use.
Arrange the hazelnuts on a baking tray and bake for 10 minutes at 350F. Remove, and then place to the side for later use.
Peel and cut carrots into 2-inch, then halve each piece lengthwise.
In a bowl toss the quartered beets and carrots with olive oil, chili flakes, salt and pepper.
Make the yogurt dressing by mixing Wallaby yogurt, dill and honey.
Arrange beets and carrots on a platter. Garnish with fresh oregano and toasted hazelnuts.
Drizzle the yogurt dressing over the salad or dip each vegetable in the dressing.