Heat the oven to 400 degrees. Chop off beet greens right at the stem and reserve for another recipe (try them chopped in a salad, sautéed with toasted nuts or with eggs). Wrap each beet in foil (keep skin on) and place then on a rimmed baking sheet. Bake for 50-60 minutes dependent on their size. For the last 8-10 minutes of roasting add the walnuts to the baking sheet. Check the beets' doneness by sliding a knife into the beet. It should go through smoothly and easily. Let beets and walnuts cool.

To get the skin off the beets, hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets.

Place peeled beets and all of the other ingredients in a food processor or high powered blender and process until smooth.

Serve with bread and extra walnuts and honey.

Use as a spread in a veggie sandwich, toss with pasta, mix with yogurt...