Preheat oven to 400 degrees. Wash and dry beets and rub with a bit of olive oil. Place them in an oven proof dish and roast for 45-50 minutes. Let the beets cool for 30 minutes, then remove skin and slice them.
Assemble salad ingredients in a large bowl, creating a colorful pattern with yellow beets, strawberries and sliced raw asparagus atop of the salad greens. When ready to serve, toss with citrus dressing.