What would be a good accompaniment for Ostrich fillet with Port and Blue Cheese glaze? On the heel of @ElendilThetall's question: Accompiniments for satay, I'd like to know the following.

About a year ago I found this great recipe for Ostrich Fillet, which is basically flash fried in the pan and then the leftover juices is cooked along with port and blue cheese to create a great-tasting glaze.

I haven't had the chance to make this very often, but it's an amazingly tasty, quick and easy thing to make. The problem I have is figuring out what would go well with this.

At the moment my favourite is a baked potato and roast vegetables, however I'm not so good with the roast veggies. I've also worked under the assumption that anything that goes with regular red meat, like chips, works well, but this is such a unique tasting dish that I'd really like to do something different along with it.

Unfortunately I don't really have a knack for pairing side-dishes with recipes like these, so any help would be appreciated.
I've had french fries with (beef) gravy and blue cheese, and it's delicious. However, if you want to get away from potatoes and aren't comfortable with roasting, what about doing some other sort of root vegetable mash? Like mash potatoes, but using turnips, parsnips, rutabaga, or sweet potato instead. I've tried them all and I think they're great. 

As for a side veg, I'd almost want a really vinegary salad. Something astringent to cut the richness of the dish. To carry the theme, you may like a green salad with apples, walnuts, and a little blue cheese, with a vinegary italian dressing. I imagine that any kind of pickled veg would be nice, too.