Transfer the sautéed Brussels sprouts and beets to a serving dish and add the gorgonzola cheese crumbles and chopped walnuts. Toss everything together and serve.
*To roast raw beets, chop them up, wrap them in foil, place on a cookie sheet, and roast in the oven at 375F for 45 minutes (until soft and juicy).
**You can also use feta cheese