To make the dressing: put the basil, oregano and garlic in a food processor. Add the lemon juice, olive oil and season with salt and pepper.
Steam the asparagus in a steamer, or over a pan of boiling water for five minutes.
Cut the beetroot, place in a bow, and add the watercress and goat's cheese.
Cut the steamed asparagus into thirds, add to the beetroot mixture.
Pour the dressing over, and toss the salad together.
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