New This Month

Roasted Beet and Carrot Salad


This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2011


  • 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


  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.

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