Place beets in a pot and cover with water. Place on medium high heat and simmer until knife tender, about 30 minutes. Remove from the liquid and let cool enough to handle. Peel the beets and then slice.
Season ribeye steaks with salt and pepper. Place on grill and finish to your preferred doneness. For medium-rare the steak should reach an internal temperature of 48°C.
When ready, remove steaks from grill, and place on a rack in a warm place to rest.
Now finish the beet salad. In a small bowl, combine olive oil and vinegar. Fan out the beets on a plate, sprinkle with garlic, parsley and season with salt. Place the watercress in a pile in the middle of the beets. Drizzle with the sherry vinaigrette and then garnish with the almonds and blue cheese.
Serve the ribeye steaks with the beet salad and enjoy!