Triple B Dip

Place beets In the center of a large sheet of heavy-duty foil. Drizzle with 1 tablespoon of olive oil. Wrap beets in the foil, sealing well. Roast in a 400° oven about 45 minutes or until beets are very tender when pierced with a fork.

Unwrap and let beets cool on the foil about 15 minutes. Working over the foil, remove skins by wrapping the beets, one at a time, in a paper towel and gently rubbing the skins off. Discard foil and peels.

In a food processor, blend the beets, balsamic vinegar, the remaining
2 tablespoons olive oil, honey, mustard, salt and pepper until smooth, scraping down sides of container as necessary. Chill, covered, for 2 to 24 hours.

Meanwhile, in a small bowl, mash the blue cheese and whipping cream with a fork until the mixture is nearly smooth. Chill, covered, for 2 to 24 hours.

To serve, spread beet mixture in a shallow bowl or plate. Spoon blue cheese mixture atop dip. With the back of a spoon, gently swirl the mixtures together. Garnish dip with walnuts.