Beet-Asparagus Salad

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Self Magazine

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Ingredients

2 medium beets (13 ounces)

10 asparagus stalks, ends trimmed

1 tablespoon olive oil

3 tablespoons walnut halves, toasted

1 clove garlic

2 tablespoons goat's-milk yogurt

2 tablespoons crumbled feta

1 tablespoon chopped chives

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