For dressing – Combine all ingredients in a sealable jar. Shake vigorously to combine. Keep refrigerated between uses.
Preheat oven to 350 degrees. Trim beet tops, leaving 1-inch tails. Scrub beets and wash. Put the beets in a small casserole dish, add water, and cover with a lid or foil. Bake until a knife slips easily into the largest beet, about 1 hour; the time will vary depending on the size of the beets.
When beets are tender, let them cool and refrigerate for up to 2 days, or enjoy them warm. Trim the tips and tails and slice the beets onto lettuce leaves on salad plates. Add salad dressing and top with cheese and nuts as desired.
