Arrange beets in a single layer on a lightly greased baking sheet.
Bake at 425° for 40 to 45 minutes or until tender, stirring every 15 minutes.
Cool beets completely.
Whisk together oil, vinegar, ¼ teaspoon salt, and ¼ teaspoon ground pepper in a small bowl.
Peel beets, and cut into wedges.
Toss together beets, ½ cup vinaigrette, remaining ¼ teaspoon salt, and remaining ¼ teaspoon ground pepper; set aside.
Snap off tough ends of asparagus, discarding ends; cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender.
Plunge into ice water to stop the cooking process, and drain.
Combine asparagus and ½ cup vinaigrette; set aside.
Cut cheese into 6 equal slices.
Place 1 cheese slice in a 3-inch round cutter or ring mold; sprinkle with ½ teaspoon chives.
Press chives into cheese; remove cutter.
Repeat procedure with remaining cheese and 2½ teaspoons chives.
Arrange asparagus over cheese.
Surround with beets, and drizzle with remaining vinaigrette.
Sprinkle with cracked pepper and chives; serve with salad greens, if desired.
