White Asparagus Arugula Spring Salad with Meyer Lemon White Balsamic Dressing

Name: White Asparagus Arugula Spring Salad with Meyer Lemon White Balsamic Dressing
Ingredients: 2 small Golden Beets ((about 6 ounces)); 1 ½- 2 cups Apple Cider Vinegar; 1 tablespoon unsalted Butter; 1 tablespoon Dill Seed; Juice of ½ Lemon; 1 bunch White Asparagus ((12-16 ounces), ends trimmed and peeled to the lower end of the tip); 3 Rainbow Carrots (, scrubbed (peeled if not organic), thinly sliced); 6 cups Arugula (, rinsed well and dried); 1 Bartlett Pear (, ripe but firm); 3 tablespoons Meyer Lemon Olive Oil; 3 tablespoons White Balsamic Vinegar; White Pepper and Kosher Salt to taste; Garnish: Lemon Thyme