Apple & Beet Salad

Peel beets, lightly oil and salt and pepper. Roast in oven at 350º until tender (about 25 minutes). In the meantime, heat walnuts in 2 T. of butter over medium heat. Pour in two cups of balsamic vinegar and 1 cup of maple syrup. When beets are cooked and salad is about to be served, cut two McIntosh and two Cortland apples thinly and in the shape of a half moon (approximately 1 cup after coring). Lay beets and apple over the top of a mesclun mix that has been tossed with the balsamic vinegar dressing. Crumble blue cheese over the top of the salad and serve.