Bake the beetroot in foil rather than boiling it — an hour at 190 °C concentrates it instead of leaching it into the water. Toast the walnuts, and chop them rather than grinding: this should have texture.
The method above is what decides the dish, not a step-by-step recipe. The link runs a web search on the name: this page has no vetted sources of its own, and will not invent any.