In small saucepan, combine Dijon mustard, honey, oil, lemon juice, curry powder, and paprika. Stir over low heat until blended. Transfer to bowl. Add chicken and roll in sauce to evenly coat. Refrigerate for a couple of hours or overnight.

Grease grill and preheat to 350 F. Place chicken on preheated grill and barbecue, covered, for 5 or 6 minutes. Gently flip and continue to grill, covered, for 5 more minutes, or until chicken registers 165 F when tested with meat thermometer inserted into thickest portion of each breast.

To make salsa, preheat oven to 375 F. Place beets in small, oven-safe saucepan with 1/4 cup water. Cover tightly and place in preheated oven. Bake for 40 to 50 minutes, or until beets are tender when pierced. Remove and set aside.

When beets are cool enough to handle, peel and cut into 1/2 inch small dice. Place in bowl along with remaining salsa ingredients. Gently toss together. Cover and set aside. Salsa can be refrigerated for up to 2 days.

Serve each chicken breast with a spoonful of salsa scattered over top. Drizzle with a little extra lemon juice, if you wish. Delicious served with grilled summer zucchini and a wild rice blend.