Prep: 1. Preheat oven to 400. 2. Wash and scrub the beets. 3. Place beets on foil then fold foil into a packet. Place the foil on cookie sheet and roast 45 minutes or until tender. 4. Allow beets to cool 20 minutes. Once cool, peel skins off. Meanwhile, slice peaches. 5. Chop the beets and set them aside. Make: 1. In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, and honey. 2. In a large salad bowl, add mixed greens and toss with dressing. 3. Add peach slices, roasted beets and toss again. 4. Serve salad with roasted walnuts and crumbled blue cheese on top.
This is also great with plums, or with one plum and one peach.