Warm Golden Beet Salad with Blue Cheese

1 large fresh beet (I used a golden beet but use any)
2 cups chopped bib lettuce
1 tomato chopped
Olive oil
Balsamic vinegar
Blue cheese, crumbled
Salt
Pepper
Garlic powder

Peel the beet and wash well. Chop into ½ inch pieces. Sauté in a small fry pan with a little olive oil over medium high heat. Add some salt and pepper and cook until they brown a little. Add ½ cup water and continue to cook until soft and the water has evaporated. Wash the lettuce and dry thoroughly (in a spinner or with paper towels). Chop or tear the lettuce into small pieces. Layer the lettuce then the tomato on a plate. In a bowl place about a tablespoon of vinegar and then whisk in a tablespoon of olive oil. Sprinkle the vinaigrette with salt, pepper and garlic powder, then add 2 tablespoons crumbled blue cheese, and whisk everything together. Pour the vinaigrette over the lettuce and tomato and then add the warm beet pieces. Yes, I said warm. You can serve the beets cold you can even substitute canned chopped beets, BUT the warmth really brings out the olive oil and blue cheese flavor.