Beet & Goat Cheese Salad

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::INGREDIENTS::
2 large beets, steamed or bolied, skinned & sliced
1 bunch asparagus, blanched and sliced
1 small red onion, thinly sliced
2 nectarines, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
1 bunch chives, chopped (reserve 1 tbsp for garnish)
1-2 cups goat cheese, broken up
1 tsp salt
1 tsp pepper
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::DIRECTIONS::
1. Add the beets to a large pot of boiling water; simmer until tender, about 40 minutes. Let cool. Peel and cut into 1/2-inch cubes.
2. Cut asparagus and steam until not quite done. Submerge in cold water, drain.
3. Add the asparagus, onion, nectarine segments, chives, balsamic vinegr, olive oil, salt & pepper to the beets and toss.
4. Top with goat cheese and reserved chives for garnish.