INGREDIENTS
2
lbs Beets, red and yellow
3
Belgian endives, small
6
Carrots, medium
1 1/2 tsp
Tarragon, fresh leaves
1
Salt and ground pepper, Coarse
3 tbsp
Olive oil, extra-virgin
1 1/2 tsp
Sherry vinegar
1/3 cup
Pecans, toasted
3 tbsp
Orange juice, fresh
4 oz
Goat cheese, fresh