Asparagus, Roasted-Beet, And Goat Cheese Salad

• 18 small red beets (about 6 pounds)
• 1 cup olive oil
• 1/3 cup red wine vinegar
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 60 small fresh asparagus spears
• 1 (11-ounce) goat cheese log
• 1 tablespoon chopped fresh chives
• Cracked pepper (optional)
• Chopped fresh chives (optional)
• Gourmet salad greens (optional)

1. Arrange beets in a single layer on a lightly greased baking sheet; bake at 425u0b0 for 40 to 45 minutes or until tender, stirring every 15 minutes. Cool beets completely.
2. Whisk together oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl.
3. Peel beets, and cut into wedges. Toss together beets, 1/2 cup vinaigrette, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon ground pepper; set aside.
4. Snap off tough ends of asparagus, discarding ends; cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender. Plunge into ice water to stop the cooking process, and drain. Combine asparagus and 1/2 cup vinaigrette; set aside.
5. Cut cheese into 6 equal slices. Place 1 cheese slice in a 3-inch round cutter or ring mold; sprinkle with 1/2 teaspoon chives. Press chives into cheese; remove cutter. Repeat procedure with remaining cheese and 2 1/2 teaspoons chives.
6. Arrange asparagus over cheese. Surround with beets, and drizzle with remaining vinaigrette. Sprinkle with cracked pepper and chives, if desired; serve with salad greens, if desired.

red beets, olive oil, red wine vinegar, salt, freshly ground pepper, goat cheese, fresh chives, pepper, fresh chives, salad greens

Taken from www.myrecipes.com/recipe/asparagus-roasted-beet-goat-cheese-salad (may not work)