Beet, Walnut and Blue Cheese Salad

2 (16-ounce) jars sliced beets, drained
1/4 cup red wine vinegar
6 tablespoons olive oil
2 teaspoons granulated sugar
1 tablespoon sweet-hot prepared mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Romaine leaves
6 tablespoons chopped toasted walnuts
6 tablespoons crumbled blue cheese
In a shallow bowl, place beets; set aside.
In a small mixing bowl, blend together vinegar, olive oil, sugar,
mustard, salt and pepper; pour over beets and toss gently; cover and
refrigerate for an hour.
Line 6 salad plates with romaine leaves, top with layer of beets.
Sprinkle each salad plate with 1 tablespoon walnuts and 1 tablespoon
blue cheese.
Serves 6.