Make the chipotle sauce by whisking together 1 C. plain yogurt with 1-2 t. of the sauce from a can of chipotle chiles. Season with salt and lime juice.
Heat the oven to 350. Cut the roots off 1 bunch of beets, then scrub them and trim off any long roots.
Slice the beets into quarter-inch thick rounds. Toss them in a bowl with 1 T. olive oil mixed with salt and black pepper. Arrange in a single layer on a baking sheet or cast iron skillet.
Roast the beets for 30-40 minutes, turning them when the bottoms caramelize. The other side will cook more quickly. When you remove them from the oven, sprinkle with the juice of half an orange.
While the beets are cooking, trim 1 bunch of asparagus and cut into 2 inch pieces. Drizzle a baking sheet with 1 T. olive oil, salt and red chili flakes. When you have turned the beets, add the asparagus and roast until it is tender.
Mince 1 stem of green garlic to make 3 T. Combine in a small bowl with the juice of 1 lime and 1 orange. Add 2 T. olive oil plus salt and pepper.
Cut a cabbage in half. Thinly slice one half and place in a large bowl. Add 3 grated carrots. Toss with the dressing.
Heat corn or flour tortillas. Fill with beets and asparagus, then top with cabbage slaw and drizzle with the sauce.