Place the beets in a medium sized pot and cover with water. Bring to a boil. Reduce heat and simmer 45 minutes. Drain and rinse and cut in small cubes. Allow to cool.

While the beets are cooking, take another small pot filled with water and bring to a boil. Add asparagus and cook for 2 minutes. Drain and rinse. Allow to cool.

To make a full meal for two, divide the lettuce onto two plates. Top with an equal amount of beets and asparagus. Add 1/3 cup of feta to each plate. Drizzle on the lemon balm vinaigrette.

To serve as a salad with a meal, toss all ingredients together in a large salad bowl and serve.