Recipe - Roasted Beet Asparagus And Goat Cheese Salad

1 pound Baby ruby beets 500 g
1 pound Asparagus 500 g
8 cup Mixed organic greens 2 L
4 ounce Goat cheese; broken into
chunks
; 125 g
One fourth cup Shredded; fresh basil 50 mL
1 Handful fresh chives

DRESSING
1 One half tablespoon Balsamic vinegar 20 mL
1 One half tablespoon Raspberry vinegar 20 mL
One half teaspoon Salt 2 mL
One fourth cup Extra virgin olive oil 50 mL

Wrap beets in a single layer in heavy duty foil and roast in a preheated
400F/200C oven for 1 to 1 One half hours or until tender. Cool slightly and then
rub off skins. Trim and cut into wedges or slices (or slice and cut out
little hearts).

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 minutes or until just barely cooked.

Drain, rinse with cold water and pat dry. Cut in half on the diagonal so
that each piece is about 2"/5cm.

Place greens in a large salad bowl. Toss in beets and asparagus. Sprinkle
with cheese and basil.

For dressing, whisk balsamic vinegar with raspberry vinegar and salt. Whisk
in olive oil. Drizzle over salad just before serving and toss. Cut chives
in 2"/5cm lengths over the top.

NOTE: For 2