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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-in |
| 4 | ounces | fresh goat cheese crumbled (1 cup) |
| 1⁄3 | cup | chopped toasted pecans |
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