Peel the beets and slice them into ¼ inch rounds. Place them into a saucepan of water and bring to a boil over high heat. Cook the beets until fork tender, then strain them and put them aside to cool.
Preheat the oven to 375℉.
Place the sliced almonds onto a sheet pan lined with parchment paper and spread them out into an even layer. Place them in the 375 ℉ for 5-8 minutes or until toasted and golden brown. Set them aside to cool.
Put the asparagus on a sheet pan and season with salt and black pepper. Drizzle the olive oil blend over the asparagus and toss to coat evenly.
Place the sheet pan into a preheated 350℉ oven for 10 minutes or until tender. Remove from the oven and set aside to cool.
Crumble the goat cheese and set aside.
Separate the top from the bulb of the fennel. Roughly chop the fennel tops and set aside. Thinly slice the fennel bulb and place it into a medium sized bowl with cold water and a little fresh lemon juice.
Strain the fennel from the cold water. Combine all of the ingredients in a large bowl and toss with the salad dressing and enjoy!
