1. Steam raw beets in water in saucepan until tender (20 minutes). Slip off skins. Rinse to cool. Slice in 1/2" rounds.
2. In a medium bowl, toss beets with red wine vinegar. Add apples and celery. Toss together.
3. In a large bowl, combine balsamic vinegar, olive oil, and water. Add salad greens and toss.
4. Put greens onto individual salad plates. Top with sliced beet mixture. Sprinkle with pepper, walnuts, and cheese.