ROASTED BEET SALAD WITH BLUE CHEESE

Steps:

• 1. Preheat oven to 400 F. 2. Trim the green parts of the beets (if they're still on the beets), and leave about 1 inch of the stems attached. 3. Scrub the beets under cold water. 4. Wrap each beet with aluminum foil, and put on a baking sheet. 5. Bake the beets about 1 hour or until they are tender when poked with the tip of a sharp knife. 6. Cool the beets completely keeping them in the aluminum foil. 7. Unwrap the cooled beets, and peel them. 8. Cut the beets into 1/2-inch cubes, then place them in plastic bags and seal well. Refrigerate at least 2 hours. 9. Cut the endive crosswise into 1/2-inch-wide pieces. 10. Separate the endive pieces into strips, and throw away any tough, solid center pieces. 11. Whisk the vinegar with the salt in a large bowl. Add pepper. 12. Whisk in the oil gradually. 13. Add the beets, endive, blue cheese and walnuts, and toss well. 14. Serve.