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.

Roasted Beet and Carrot Salad recipe and photography by Erin Alderson of Naturally Ella.