Directions

• Preheat oven to 400° (F). Peel the beets, halve them, then place them on a small sheet pan or in a glass Pyrex dish. Rub the beets with a little olive oil, and season with Kosher salt and pepper. Cover the pan with foil and roast the beets until tender, about 45 min- 1 hour. 
• Cut the asparagus into two-inch long pieces on the bias. Toss the asparagus with 2 tbsp olive oil, 1/4 tsp Kosher salt and a few cranks of pepper. Spread the asparagus evenly onto a large sheet pan and roast until softened slightly and crispy on the ends, about 10-12 minutes.
• Prepare the Lemony Chive Dressing: Remove the zest from both lemons and set aside. Juice both lemons and add lemon juice to your blender carafe (I use my immersion blender and carafe). Add the honey, Dijon mustard, garlic, and 2/3 of your lemon zest to the carafe and blend until smooth. Slowly drizzle in the neutral oil until emulsified, followed by the olive oil. Stir in the chives, remaining zest, and season to taste with salt and pepper.
• Allow the beets and asparagus to cool to room temperature. Cut the beets into 1-inch pieces and set aside. Combine the quinoa and the roasted asparagus in a large bowl. Slice the endives thinly, finely dice the fennel bulb, then add to the bowl with the quinoa and asparagus. Crumble the goat cheese into the bowl and gently toss the salad. Add 1/4 cup of salad dressing, season lightly with Kosher salt and pepper and toss again. Add more dressing and season as needed. Top the salad with the roasted beets and sunflower seeds.