Rating: 3.53 stars
225 Ratings
  • 5 star values: 40
  • 4 star values: 86
  • 3 star values: 63
  • 2 star values: 26
  • 1 star values: 10
  • 225 Ratings

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

Everyday Food, November 2011

Gallery

Recipe Summary

prep:
20 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews

225 Ratings
  • 5 star values: 40
  • 4 star values: 86
  • 3 star values: 63
  • 2 star values: 26
  • 1 star values: 10