1. Preheat oven to 425 degrees F. Wrap each beet individually in aluminum foil.
2. Roast beets in 425 degree oven for 1 hour or until fork-tender.
3. Remove beets from oven; let stand until cool enough to handle. Remove foil. Using paring knife, slip skin off beets. Cut beets into quarters or eighths, depending on size of beets. Toss with vinegar, oil, salt and pepper in large bowl. Add walnuts and toss. Serve slightly warm or at room temperature. Makes 4 servings.