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Roasted Beet and Carrot Salad

Roasted Beet and Carrot Salad Recipe

  • 2 pound red and golden beets, scrubbed, peeled, and thinly sliced
  • 6 carrots, peeled and thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3 tablespoons orange juice
  • 1 teaspoons sherry vinegar
  • 1 teaspoons chopped tarragon leaves
  • 3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces
  • 4 ounces fresh goat cheese, crumbled (about 1 cup)
  • cup chopped toasted pecans
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