Roasted Beet, Asparagus, And Goat Cheese Salad

Directions

1. Wrap beets in a single layer in heavy duty foil and roast in a preheated 400F/200C oven for 1 to 1 1/2 hrs or possibly till tender. Cold slightly and then rub off skins. Trim and cut into wedges or possibly slices (or possibly slice and cut out little hearts).
2. Meanwhile trim about 2"/5cm off the bottoms of the asparagus and peel partway up the stems if necessary. Cook in a large skillet of boiling water a few min or possibly till just barely cooked.
3. Drain, rinse with cool water and pat dry. Cut in half on the diagonal so which each piece is about 2"/5cm.
4. Place greens in a large salad bowl. Toss in beets and asparagus. Sprinkle with cheese and basil.
5. For dressing, whisk balsamic vinegar with raspberry vinegar and salt. Whisk in extra virgin olive oil. Drizzle over salad just before serving and toss. Cut chives in 2"/5cm lengths over the top.
6. NOTE: For 2 servings, see note above.)
7. NOTES : This salad has a wonderful balsamic and raspberry vinaigrette.
8. Makes 6 servings. (NOTE: For 2 servings, simply halve the recipe. You will have a little extra which you can eat or possibly save for the following day.)