• Preheat the oven to 400°F
• Cut the beet leaves and stems down to one inch from the top of the beet. Do not slice into the beet. Scrub the soil off the beets and dry with a paper towel.
• Coat the beets with olive oil and place them in an oven-proof dish. Transfer the dish to the middle rack of the oven. Roast them for approximately 45-60 minutes, depending on the size of the beets, or until a sharp paring knife shows just a little resistance when inserted into the beet near the top. They should be tender but not mushy-soft. Remove and set aside to cool.
• When beets are cool enough to handle, trim off the remaining top and the long skinny, tail root. With the backside of a table knife or a paper towel, push or lightly scrape the skin off the beets.

To assemble the salad:

• Add the salad greens to a large bowl, drizzle 4-6 tablespoons of the vinaigrette on the greens, toss to combine.
• Top the dressed greens with the onion slices, crumbled blue cheese and candied walnuts. Arrange the sliced beets on the top and serve immediately.
• Alternatively, divide the dressed greens onto six salad plates and top each with the beets, cheese, walnuts and a drizzle of the dressing.

Balsamic vinaigrette

• In a small jar, combine the vinegar, and garlic and the olive oil.
• Season with salt and pepper to taste, put the lid on the jar and shake it up to combine.