Instructions: Whisk together balsalmic vinegar, walnut oil, and olive oil to make vinaigrette. Set aside. Heat oven to 400 degrees.

Remove leafy greens from tops of beets; reserve greens and discard stems. Rinse greens thoroughly, and refrigerate. Pare away tough skin at top of beets. With a firm-bristle vegetable brush or the back of a paring knife, scrub beets clean under cold running water. Place beets in a small roasting pan. Add 1 tablespoon olive oil and the thyme. Season with salt and pepper. Add enough water to just cover the bottom, and cover tightly. Cook 20 minutes, remove lid, and continue cooking until beets are tender to the tip of a sharp knife, about 10 to 15 minutes.

Slice the onions in quarters lengthwise. In a large saute pan over medium-low heat, add butter and onions, and saute 5 to 7 minutes. Reduce heat to medium-high, and continue cooking until caramelized, about 5 minutes. Transfer the onions to a bowl, and set aside.

Remove beet greens from refrigerator. Using the same pan as the onions, saute greens over medium high-heat until just wilted, about 2 minutes. Transfer immediately to serving plate. Place onions over greens. Trim "tails" from beets and slice larger ones in half. Arrange over wilted greens with onions. Drizzle vinaigrette over beets and greens. Sprinkle with blue cheese. Serve immediately.

Serves 4.

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