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Roasted Beet and Carrot Salad

Erin, Naturally Ella
  • 45 minutes
  • Serves 4

INGREDIENTS

3

Belgian endives, small

6

Carrots

2 lb

Red and golden beets

1 1/2 tsp

Tarragon, leaves

1

Salt and freshly ground pepper, Coarse

3 tbsp

Olive oil, extra-virgin

1 1/2 tsp

Sherry vinegar

1/3 cup

Pecans, toasted

3 tbsp

Orange juice

4 oz

Goat cheese, fresh