4 medium beets (1 1/2 pounds total) trimmed and unpeeled
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
3 tablespoons EVOO
Coarse salt and ground pepper
1/2 cup crumbled bleu cheese
2 tablespoons finely chopped fresh parsley
1/4 cup toasted walnut pieces
Preheat oven to 450 degrees. Individually wrap 4 medium beets (1 1/2 pounds total), trimmed and unpeeled, in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white vinegar, and 1/2 teaspoon Dijon mustard; season with coarse salt and ground pepper and stir in 2 tablespoons finely chopped fresh parsley. Toss beets with dressing. Serve topped with 1/2 cup crumbled blue cheese and 1/4 cup toasted walnut pieces.