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.
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