Endive Beet Salad

My mom and dad and I really like salads and we like to have all different kinds of them. Here is one of the best salads, in my families opinion.  Seriously, it is one of the best salads that we have ever eaten. Here is the recipe:

Serves 4:

2 pounds of red and golden beets, scrubbed, peeled, and thinly sliced
6 carrots, peeled, and thinly sliced
3 tablespoons of extra virgin olive oil
Salt and pepper
3 tablespoons of fresh orange juice
1 1/2 teaspoons of sherry vinegar or balsamic vinegar
1 1/2 teaspoons of fresh tarragon leaves
3 small belgian endives, trimmed, halved lengthwise, and cut into 1 inch pieces
4 ounces fresh crumbled goat cheese (about 1 cup)
1/3 cup of toasted pecans (optional)

Preheat the oven to 450 degrees. On a rimmed baking sheet toss the carrots and beets, already cut, with 1 1/2 teaspoons of olive oil, season with salt and pepper. Roast in a single layer until tender, 25 - 30 minutes,tossing halfway through. Let cool for 5 minutes.

Meanwhile, in a small bowl, whisk together the orange juice, vinegar, tarragon, and remaining 2 1/2 tablespoons of oil. Season with salt and pepper.

In a large bowl, toss the endives with half of the dressing, the transfer to a serving plate. Toss beets and carrots with remaining dressing and add to the platter. Top the salad with the goat cheese, and pecans just before serving.