Preheat oven to 425F. Trim beets and place on a large piece of aluminum foil, fold foil like a little package. Place on a line baking pan and place in the middle position of the oven. Bake the beets until tender about 45 minutes.

Remove the beets from oven, let cool for 10 minutes or until cool enough to handle. Carefully open the foil packet and peel beets with a sharp paring knife or a vegetable peeler then chop into1 inch pieces. Be careful not to get beet juice on you or your hands as it stains everything. Let the beets cool completely to room temperature.

In a dry skillet over medium heat toast the walnuts until golden about 3-4 minutes. Be careful not to let them burn.

Whisk the walnut oil, extra virgin olive oil, red wine vinegar, mustard, salt and pepper in a small bowl or in a lidded jar.

In a mixing bowl toss beets, orange segments with 2 tablespoons of vinaigrette.

In a large bowl gently toss the spinach and the spring greens with the remaining vinaigrette dressing. Place the greens on a large platter, then top with the beet orange mixture. Sprinkle with crunchy walnuts and blue cheese. Serve immediately.