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Roasted Beet and Carrot Salad

Martha Stewart
  • 35 minutes
  • Serves 4

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