Reviews Add Rating & Review 225 Ratings 5 star values: 40 4 star values: 86 3 star values: 63 2 star values: 26 1 star values: 10
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Gallery Roasted Beet and Carrot Salad Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 2 pounds red and yellow beets, scrubbed, peeled, and thinly sliced 6 medium carrots, thinly sliced 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 3 tablespoons fresh orange juice 1 1/2 teaspoons sherry vinegar 1 1/2 teaspoons chopped fresh tarragon leaves 3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces, or 2 heads frisee, trimmed and cut into 1-inch pieces 4 ounces fresh goat cheese, crumbled (1 cup) 1/3 cup chopped toasted pecans
Gallery Roasted Beet and Carrot Salad
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Gallery
Roasted Beet and Carrot Salad
Roasted Beet and Carrot Salad
Roasted Beet and Carrot Salad
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 4
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 2 pounds red and yellow beets, scrubbed, peeled, and thinly sliced 6 medium carrots, thinly sliced 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 3 tablespoons fresh orange juice 1 1/2 teaspoons sherry vinegar 1 1/2 teaspoons chopped fresh tarragon leaves 3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces, or 2 heads frisee, trimmed and cut into 1-inch pieces 4 ounces fresh goat cheese, crumbled (1 cup) 1/3 cup chopped toasted pecans
Directions
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.
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.
Reviews
Add Rating & Review 225 Ratings 5 star values: 40 4 star values: 86 3 star values: 63 2 star values: 26 1 star values: 10
Reviews
Add Rating & Review 225 Ratings 5 star values: 40 4 star values: 86 3 star values: 63 2 star values: 26 1 star values: 10
Add Rating & Review
225 Ratings 5 star values: 40 4 star values: 86 3 star values: 63 2 star values: 26 1 star values: 10
225 Ratings 5 star values: 40 4 star values: 86 3 star values: 63 2 star values: 26 1 star values: 10
225 Ratings 5 star values: 40 4 star values: 86 3 star values: 63 2 star values: 26 1 star values: 10
5 star values: 40 4 star values: 86 3 star values: 63 2 star values: 26 1 star values: 10
All Reviews for Roasted Beet and Carrot Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Beet and Carrot Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
