Red Lettuce And Roasted Beet Salad With Walnuts And Blue Cheese

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10 baby beets, trimmed

2 Tbs. vegetable oil

5 Tbs. toasted walnut oil, divided

2 cups cubed whole-grain country bread

2 Tbs. red wine vinegar

3 shallots, chopped (about 1/4 cup)

8 cups lolla rossa, red butter lettuce, red Belgian endive and/or radicchio leaves

3 oz. blue cheese, crumbled (about 1/2 cup)

1/2 cup walnuts

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