Cut the stems off the beets and wash them very well. Peel the outer skin off using a vegetable peeler.
Using a mandolin on the thinnest setting, carefully shave the beet into thin slices until desired amount.
Use a vegetable peeler to peel long strips of Persian cucumber and asparagus.
Make a quick vinaigrette by whisking together the olive oil, lemon juice, honey, salt and pepper.
When layering the salad, add red beets last so the color doesn't bleed. Toss with vinaigrette. (You may have extra). Top with fresh basil.