Beet and Walnut Salad

1 small bunch beets

1/4 cup red wine vinegar

1/4 cup chopped apple

1/4 cup chopped celery

3 tablespoons balsamic vinegar

1 tablespoon olive oil

1 tablespoon water

8 cups fresh salad greens

Freshly ground pepper

3 tablespoons chopped walnuts

1/4 cup Gorgonzola cheese, crumbled (leave out for vegan)

Med-click-low beets in 3 qt. saucepan w/ inset until tender. Slip off skins. Rinse to cool. Slice on #4 cone. In a medium bowl, toss with red wine vinegar. Add apples and celery. Toss together. In a large bowl, combine balsamic vinegar, olive oil and water. Add salad greens and toss. Put greens onto individual salad plates. Top with sliced beet mixture. Sprinkle with pepper, walnuts and cheese. Serve immediately.