Dressing: make ahead of time to refrigerate for a thicker dressing.
Bring curry powder and oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.
Blend garlic, vinegar, and mustard in a blender (blue cheese if using), then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.
Place beets in saucepan. Barely cover beets with water or juice from mandarin oranges.
Bring to boil, turn off heat but leave beets in pan about 10 minutes to soften beets. If you prefer cooked beets, simmer for about 20 minutes, checking that water has not dissipated.
Press dates into crushed almonds, set aside.
Remove beets from pan, tap dry with paper towel.
Wash, dry and chop salad greens. Spread on platter or in serving bowl.
Layer beets, oranges, dates, carrots,cheese on the bed of salad greens.
Drizzle dressing over the salad or allow guests to dress their own salad servings.