Preheat oven to 400°F

Wash and trim tops and bottoms of beets and wrap in foil. Place foil wrapped beets in a glass baking dish to catch any drips. Roast for one hour or until beets are tender. Remove from oven.

When beets are cool enough to handle, peel (using a paper towel makes it easy) and thinly slice. Arrange 1/4 of the beet slices, slightly overlapping in a spiral on one serving plate. Repeat with remaining slices.

To finish, drizzle each salad with 1 tablespoon of olive oil, a sprinkle of salt and 1/4 of the blue cheese and cashew brittle. Serve.