Asparagus, Beet & Goat Cheese Salad At its peak in springtime, asparagus is tender enough to eat uncooked. Here, we toss slender ribbons of raw asparagus with a tangy citrus vinaigrette. The beets can be roasted and sliced up to two days in advance and refrigerated in an airtight container. You can also pick the whole-leaf herbs the day before, then wrap them in damp paper towels and refrigerate. Ingredients: 1 1/2 lb. beets, trimmed 2 Tbs. plus 1/4 cup extra-virgin olive oil Salt and freshly ground pepper, to taste 2 Tbs. minced shallots 1/4 cup fresh orange juice 2 1/2 Tbs. fresh lemon juice 1/2 lb. asparagus, tough ends trimmed, spears washed 2 Tbs. fresh flat-leaf parsley leaves 2 Tbs. fresh chervil leaves 4 oz. goat cheese (chèvre), crumbled 2 Tbs. finely chopped fresh chives