Preheat oven to 400°F. 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 350°F. Remove, and then place to the side for later use.
Peel and cut carrots into 2-inch pieces, 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.