Roasted Beet and Carrot Salad

Name: Roasted Beet and Carrot Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams red and yellow beets, scrubbed, peeled, and thinly sliced; 3 smalls belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces, or 2 heads frisee, trimmed and cut into 1-inch pieces; 6 mediums carrots, thinly sliced; 4 servings coarse salt and ground pepper; 2 teaspoons chopped fresh tarragon leaves; 237 milliliters ounces fresh goat cheese, crumbled; 3 Tbsps extra-virgin olive oil; 3 Tbsps fresh orange juice; 79 milliliters chopped toasted pecans; 2 teaspoons sherry vinegar

Roasted Beet and Carrot Salad might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 16g of protein, 29g of fat, and a total of 450 calories. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes about 35 minutes. If you have orange juice, goat cheese, tarragon leaves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.