Roasted Beet and Butter Lettuce Salad with Chives, Blue Cheese and Walnut Oil Dressing

-Remove the greens from a bunch of beets.  
-Scrub the beets and then steam them until tender, about 20-25 minutes.
-Rinse the beets under cold water and slip the skins.  
-Cool and slice the beets into wedges or rounds.
-Wash and dry 1 butter head lettuce.  
-Tear the leaves into bite size pieces and place in a salad bowl.
-In a small pan, brown a handful of walnut halves.
-Toss the lettuce with a good amount of the Walnut Oil Vinaigrette below. 
-Crumble a few ounces of blue cheese on top of the salad and top with the toasted walnuts and some chopped chives.