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Beet and Gorgonzola Potato Salad

Beet and Gorgonzola Potato Salad
6 to 8 medium thin-skinned potatoes (such as Yukon Gold or Yellow Finn)
4 medium to large beets
1/3 lb. gorgonzola cheese
1 small red onion, fine dice

1/4 C olive oil
1/4 C red wine vinegar
1-2 tbsp. horseradish
Dried thyme to taste
Salt and pepper to taste

Roast potatoes and beets in oven at 425 degrees for 50-60 minutes (until soft when pierced). Let cool. Dice to bite size and mix with diced onion and gorgonzola cheese. Some people like to skin the beets (which you should only do after the roasting), which is quite messy, but has a nicer presentation. Prepare dressing, and toss. Can be served immediately, but flavors blend better if refrigerated overnight.

 Notes on variations: This is a very forgiving recipe. I like to keep the potato-to-beet ratio at about 2:1 in volume, but this is flexible. The red onion can be shallot (make sure the dice is quite fine), green garlic (which is very nice), baby leeks, green onion or anything with a bite. The beet stems can also be chopped fine and added for color and texture. Garlic is also a nice addition to the dressing. The gorgonzola can be replaced with any blue cheese, or with feta, and the amount can be increased (how can you have too much cheese?).

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