Step 1

Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with foil. Toss beets with two tablespoons olive oil and lay on the baking sheet. Roast for 30 minutes or until cooked through and soft. Cool.

Step 2

On another sheet, toss the asparagus with one tablespoon of the olive oil. Roast for five to seven minutes until crisp but cooked through. Cool.

Step 3

Combine dressing ingredients and shake. Toss salad with as much dressing as needed. Reserve extra for future use.