Preheat your oven to 450ºF.

Bring a large saucepan of salted water to a boil. Add the baby potatoes and boil for 10 minutes or until tender. Remove from heat, drain and run under cold water until cool enough to handle. Carefully remove skin. Drain well and place in a medium sized bowl. Toss the baby potatoes with olive oil and some salt and place them on a parchment paper lined baking sheet.

Toss the beets with salt and pepper and place on a separate parchment paper lined baking sheet.

Bring both baking sheets to the oven and roast for 10 - 15 minutes, turning and shaking halfway through, until the beets are tender and the potatoes are golden.

Grill or fry the steaks to desired doneness; season with salt and pepper. Allow to rest covered loosely with aluminum foil for 5 minutes.

In a medium skillet, brown butter, add walnuts, shallot; remove from heat and add Blue Cheese and rosemary. Gentle stir and allow to slowly melt.

Toss the roasted beet sticks with the Blue Cheese dressing and season with salt and pepper.

Serve the steaks with roasted potatoes and marinated beets on the side and some more crumbled blue cheese on top.