Wrap beets in a single layer in heavy duty foil and roast in a preheated 400F/200C oven for 1 to 1 1/2 hours or until tender. Cool slightly and then rub off skins. Trim and cut into wedges or slices (or slice and cut out little hearts). Meanwhile trim about 2"/5cm off the bottoms of the asparagus and peel partway up the stems if necessary. Cook in a large skillet of boiling water a few minutes or until just barely cooked. Drain, rinse with cold water and pat dry. Cut in half on the diagonal so that each piece is about 2"/5cm. Place greens in a large salad bowl. Toss in beets and asparagus. Sprinkle with cheese and basil. For dressing, whisk balsamic vinegar with raspberry vinegar and salt. Whisk in olive oil. Drizzle over salad just before serving and toss. Cut chives in 2"/5cm lengths over the top. NOTE: For 2 servings, see note above.) NOTES : This salad has a wonderful balsamic and raspberry vinaigrette. Makes 6 servings. (NOTE: For 2 servings, simply halve the recipe. You will have a little extra that you can eat or save for the following day.)