Heat oven to 375°. Line a 13X9 inch pan with foil, coat foil with nonstick spray. Place red beets on one side, wrap golden beets in foil, place on other side. Cover pan with foil.
Bake 1 1/2 hours or until beets are tender. When cool enough to handle, hold under running water, rub off skins and slice. Place red and yellow beets in separate bowls.
Shake dressing ingredients in a covered jar or whisk in a bowl to blend. Stir 1/4 cup dressing and 1/4 cup dill into each bowl of beets. Mix greens, endive, cheese and nuts in a bowl with rest of dressing.
Arrange with beets on salad plates or serving platter.
Makes 8 servings.