Sweet Beet and Gorgonzola Salad

6 medium beets, trimmed

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

1 garlic clove, pressed or minced

1/2 teaspoon soy sauce

1/2 bunch of chives, finely chopped

2 tablespoons crumbled gorgonzola cheese

In large saucepan, simmer beets in water to cover until tender but still firm, about 20 minutes.  Drain, cool, and remove skin.  Meanwhile, combine oil, vinegar, honey, garlic, and soy sauce in a medium bowl.  Cut beets into 1-inch cubes; add to bowl.  Toss with dressing and chives.  Then top with cheese when serving.