Place beets on a long piece of tin foil then fold the foil into a packet. Place the foil on a cookie sheet and roast 45 minutes or until tender when poked with a fork. Allow beets to cool 20 minutes. Once cool, peel the skins off using your fingers or a paring knife (they should come off in strips easily).
Chop the beets and set them aside.
In a small bowl, whisk together the balsamic vinegar, walnut (or olive) oil, mustard, and honey until completely combined.
In a large salad bowl, add the mixed greens and toss with desired amount of dressing.
Add the peach and pluot slices, roasted beets and toss again.
Serve salad with roasted walnuts and crumbled blue cheese on top!
*If blue cheese isn't your thing, substitute it for goat cheese or feta cheese