Roasted Asparagus & Pickled Egg Salad with Olives, Quinoa

Ingredients

• 3 large eggs
• 1 teaspoon baking soda
• 1 cup white vinegar
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 3 cloves garlic
• 1 shallot (, minced)
• 8 ounces leftover beet juice
• 1 pound asparagus
• 2 tablespoons grapeseed oil
• 1 tablespoon lemon pepper
• 2 tablespoons Pink Pickled Egg brine
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• Pinch sea salt
• Pinch black pepper
• 6 cups spring salad mix
• Roasted Asparagus
• ¼ cup green peas
• 1 large radish
• 1 avocado
• ¼ cup goat cheese
• 1 teaspoon chopped herbs
• Pink Pickled Eggs
• ⅓ cup ripe California green olives
• Pickle Brine Salad Dressing
• 1 tablespoon quinoa