beetroot and asparagus salad

Serves: 4

Ingredients:
1½ cups beetroot (boiled and cubed)
1 cup asparagus (chopped)(blanched)
2 cups spinach leaves
1 tablespoon black sesame seeds
japanese salad dressing:
¼ teaspoon wasabi powder/paste
2 tablespoons low sodium soy sauce
3 tablespoons rice wine (mirin)
1 tablespoon sesame oil

Method:
arrange the beetroot and asparagus on the spinach leaves and top with black sesame seeds.
dressing: mix the wasabi powder with soy sauce till smooth. whisk in the rice wine and sesame oil.
drizzle dressing over the salad and serve.