Roasted Beet Salad with Apples and Walnuts in a Honey Dijon Sauce

I get the most amazing fresh beets from my fathers garden every year. I decided to try to spice them up with a creative recipe. The flavors of beets and apples really compliment each other, and walnuts bring out the nutty, woodsy flavor of the beets! Give it a try! Impress some company and pair it with turkey for Thanksgiving dinner. Also would go nicely with roasted lamb and rosemary.

5-6 medium beets
1 Small apple, diced. (I like sweet and crisp apples, my favorite is Fuji)
1/4 cup chopped walnuts
1 Tbsp Hellmans Olive Oil Half Fat Mayonaise
1 Tbsp Dijon mustard
1 tbsp Honey
1 Tsp white Vinegar
Sea Salt and Pepper to taste

1. Roast the beets until tender (should be able to pierce beets easily with a fork). To roast beets, Cut the greens off, scrub the beets, (Skin on), in water to get all the dirt off. Wrap each beet in aluminum foil (some small beets may be wrapped together). Place on baking sheet and put in oven at 400 degrees for 50-60 minutes. Check on the beets every 20 minutes or so to make sure they do not burn, and for tenderness.
2. Let the beets cool. Once they are cool enough to handle, the skins should peel off easily.
3. Dice the cooked beets in small cubes. Put in a large bowl with apples and walnuts.
4. In a separate bowl, mix together low fat mayo, dijon mustard, honey, vinegar and salt/pepper until mixture is creamy.
5. Combine the mixture with the beets, apples and walnuts.
*This recipe can be served chilled OR warmed! Whatever you prefer!