Preheat the oven to 375°F.

Wash and remove the tops and bottoms of the beets.

Place the beets in a roasting pan filled with an inch of water.

Cover the pan and bake for about 1 1/2 hours, the beets are cooked when poked easily with a fork.

While the beets are cooking toast the walnuts on medium high for about 5 minutes.

When the beets are cool enough to handle gently peel off the skin, rinse then slice into 1/2-inch-thick rounds.

Cut the rounds into sticks.

Toss the beets with the rice vinegar, salt, and pepper.

Put the spinach & beet leaves on a serving dish.

Place the beets on top of the greens then mix together the mustard and olive oil and pour over the salad.

Serve topped with the toasted walnuts and crumbled blue cheese.