Grab a piece of heavy tin foil and fold it in half. Peel the beets. (I recommend that you wear some gloves while peeling your beets otherwise you will have red-stained hands for the rest of the day.) 

Quarter them and put them on the tin foil. Drizzle them with the olive oil and the kosher salt and fresh ground pepper. Sprinkle the rosemary over the top.

Fold up the tin foil to make a purse, place in a baking sheet, and put in a 400 degree oven for about an hour. They are done when you can stick a knife in one and get no resistance.

Add the dressing ingredients in a Mason jar, put the lid on and shake it really well. Open the jar and add anywhere from 1/3 to 1/2 cup olive oil. I like a more vinegar-y dressing, but use the amount that tastes good to you. Put the lid back on and shake again. You can keep this in the fridge and just shake it up again before you use it.

Place the salad greens in a bowl, add some of the dressing, and toss. I do not like a salad heavy on the dressing and I like the leaves to just glisten from the oil and vinegar.

Add the roasted beets, walnuts, and blue cheese on top.