Roasted Beet and Carrot Salad
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
1½ teaspoons sherry vinegar
1½ 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)
⅓ cup chopped toasted pecans
1. Preheat oven to 450˚. On a rimmed baking sheet, toss beets and carrots with 1 tablespoon plus 1½ teaspoons olive oil; season with salt and pepper. Roast in a single layer until tender, 25-30 minutes, tossing halfway through. Let cool 5 minutes.
2. Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and remaining 1 tablespoon plus 1½ teaspoons oil; season with salt and pepper.
3. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top salad with goat cheese and pecans just before serving.