Cook and prepare the beets: Preheat oven to 350°F. Remove the stems, leaves and any thin roots from the beets, wash and wrap each beet in aluminum foil. Roast for 45 minutes or until tender when pierced with the tip of a knife. Cool until room temperature or colder. While the beets are roasting, toast the pecans in the same oven. Spread the pecans on a cookie sheet and bake for 15 minutes. Remove from oven to cool and coarsely chop; set aside.
Make the dressing: In a medium bowl, whisk together the olive oil, mustard, honey and vinegar until smooth. Whisk in the curry powder and salt.
Assemble: Peel the beets and cut into ¼ inch dice. Add the beets, nuts, strawberries and parsley to the dressing and stir until everything is evenly coated.Toast ½ inch slices of French bread, spread with your favorite creamy cheese and top each slice with 1 tablespoon of the beet salsa.
Don't like curry powder? Sub 1/4 teaspoon paprika for the curry powder for a little "heat"