Cut the greens off of your beets if they came with greens. Leave about two inches of stalk attached to the beets to hold onto.
Peel the beets with a vegetable peeler. Cut the conical tips off of each beet. Grate the beets with a fine grater. You can also use a food processor for grating.
Combine olive oil, the vinegars, salt and pepper in a measuring cup. Use a whisk to beat into a suspension.
Pour the dressing over the beets slowly. Fluff with a fork.
Chop the walnuts with a chopping knife. Sprinkle over the beet salad.
Alternatively you can top this salad with very very finely minced onion.