Beet-And-Asparagus Salad With Roasted Garlic Dressing

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Ingredients

1 bunch of medium beets with greens (1 3/4 pounds)

2 large garlic cloves, halved crosswise but not peeled

3 tablespoons extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper

1 bunch of fat asparagus (about 1 1/4 pounds)

1 tablespoon red wine vinegar

3 ounces Quadrello or Taleggio cheese, sliced into six pieces

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