• Remove stems from beets, wash, wrap in aluminum foil and place on a baking tray and into a preheated oven at 375.
• Cook beets until you are able to pierce them through to the middle with a fork - approx. 40 mins.
• Once beets are cooked allow them to cool.
• While beets are cooling, slice asparagus into 1" pieces on the diagonal.
• Heat olive oil on medium heat in a sauté pan and then add asparagus.
• Season with salt and then sauté asparagus until they become bright green - approx. 5 minutes. Do not overcook, the asparagus should still have a nice bite.
• Crumble goats cheese in a bowl and then chop chives.
• Once beets are cool to the touch, peel and dice.

To Serve

• Layer ingredients starting with balsamic glaze.
• Squeeze a generous amount all over each plate or a large serving plate.
• Place sliced asparagus on top of glaze, top with diced beets, then sprinkle with goats cheese.
• Finish with chopped chives, then allow temperature to rise to just chilled and then serve.