Roasted Beet and Carrot Salad

INGREDIENTS

• 2 pound red and golden beets, scrubbed, peeled, and thinly sliced
• 6 carrots, peeled and thinly sliced
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 3 tablespoons orange juice
• 1½ teaspoons sherry vinegar
• 1½ teaspoons chopped tarragon leaves
• 3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces
• 4 ounces fresh goat cheese, crumbled (about 1 cup)
• ⅓ cup chopped toasted pecans