Wash beets. Rub with olive oil, salt and pepper. Wrap in foil roast at 400° for 45 minutes until tender. Let cool slightly. With hands, pull skin off beets. Let cool and slice. Arrange on salad plate in circle, alternating red and gold. Place mixed greens in center. Drizzle with lemon vinaigrette. Top with toasted walnuts and buttermilk-blue cheese.
Mix all vinaigrette ingredients, drizzle over beets