Instructions

Pre heat the oven to 375 degrees. Cut the tops off the beets and rub beets with 1 Tablespoon vegetable oil. Wrap the beets in foil and place on a sheetpan. Roast in the oven for 30 minutes or until the beets are easily pierced with a knife.
Let cool.
In a small bowl, combine the mustard, mayonnaise, honey, salt and white wine vinegar. Whisk until thoroughly combined and smooth. Season with white pepper and additional salt if desired.
If not using immediately, cover and refrigerate.
When beets are cool enough to handle, peel and cut into quarters. Set aside.
To assemble the salads, quarter each head of Little Gem lettuce and place 4 quarters on each of 4 salad plates. Evenly divide the beets between the plates. Sprinkle with blue cheese and walnuts.
Drizzle the dressing on the salad. Serve and enjoy!