Roasted Beet Salad

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4 medium beets (about 1 1/2 pounds), ends trimmed

1/2 cup balsamic vinegar

2 tablespoons sugar

1/2 cup walnuts, coarsely chopped

2 teaspoons olive oil

2 pears, peeled, cored, and cut into 8 wedges each

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cups arugula (optional)

4 tablespoons (1 ounce) crumbled blue cheese

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