Place the beets in a pot and cover with cold water; gently boil until tender. Cool the beets in cold water and then peel. Thinly slice the beets and place in a bowl. Combine the vinegar, oil, honey, mustard, salt and pepper in a smaller bowl, and then pour over the beets. Let the beets marinate for 20 minutes. Divide the salad greens among 4 salad plates. Arrange an equal amount of beets over the greens. Top with the blue cheese and serve.