Beet And Cucumber Relish With Grilled Asparagus

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2 medium red beets (about 1/2 pound without greens), tails and about 1 inch of stems left intact

1 cup diced (1/4-inch pieces) peeled English cucumber

1 teaspoon finely chopped shallot

2 teaspoons balsamic vinegar

2 teaspoons extra-virgin olive oil

Coarse salt

1 bunch asparagus, trimmed and peeled

1/2 cup loosely packed fresh basil leaves

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