Spring Salad Of Roasted Asparagus, Goat Cheese, And Toasted Pine Nuts

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Ingredients

3 tablespoons balsamic vinegar, divided

1 teaspoon Dijon mustard

1 1/2 tablespoons extra-virgin olive oil, divided

1 tablespoon hot water

8 whole jarred pickled beets, drained and quartered (about 6 1/2 ounces)

1 pound asparagus, ends trimmed

1/8 teaspoon sea salt

1/4 teaspoon freshly ground black pepper, divided

4 cups spring salad greens

1 tablespoon pine nuts, toasted

1 ounce crumbled goat cheese

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