Leave root and 1 inch stem on beets; scrub with a brush.
Cut an 18 x 12-inch sheet of foil.
Place beets in center of foil. Gather edges of foil to form a pouch; tightly seal edges.
Place pouch on a baking sheet.
Bake at 400 for 45 minutes or until tender. Cool 20 minutes. Trim off beet roots; rub off skins.
Cut beets into quarters.
Grate 1 teaspoon orange rind. Peel and section oranges over a large bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes.
Combine rind, juice, vinegar, and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
Divide greens evenly among 8 plates. Arrange beets and orange sections on top of greens.
Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
Drizzle each serving with about 2 teaspoons dressing.
