MARTHASTEWART.COM

Roasted Beet and Carrot Salad

    View Gallery
    1 of 1

    Find More

    Everyday Food, November 2011
    • Prep Time 20 minutes
    • Total Time 35 minutes
    • Yield Serves 4
    Add to Shopping List

    Ingredients

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

    Directions

    1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.

    2. Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. 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 with goat cheese and pecans before serving.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook