Roasted Beet and Carrot Salad

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