Serves: 6   Ingredients:   For the dressing 1 garlic clove juice of 1½ lemons 4 tbsp extra-virgin olive oil 1tbsp Balsamic vinegar   For the salad 250g bunch asparagus, cut into 3cm/1¼in lengths 2 x 250g packs boiled fresh beetroot, cut into quarters zest of 1 lemon 2 spring onions, finely sliced […]