Carrot and beet salad

Ingredients

• 400 g Beets, scrubbed, peeled and sliced in 1cm slices
• 400 g Carrots, raw, peeled and sliced in 1cm rounds
• 120 g Feta, crumbled
• 2 tbsp Extra-virgin olive oil
• 2 tbsp Fresh orange juice
• 6 pcs Pecans, roasted, chopped roughly
• 2 pinch Salt, fresh ground
• 2 pinch Black pepper, ground
• 1 tbsp Sherry vinegar
• 1 tbsp Tarragon leaves, fresh, chopped

Method

1. Preheat oven to 220°C and line baking tray with aluminium foil.
2. In a large bowl, combine beets, carrots, salt, pepper, and half of olive oil; toss to combine.
3. Transfer onto baking sheet and roast until tender, 35-40 minutes. Set aside to cool for 5 minutes.
4. Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and remaining olive oil; season with salt and pepper. Transfer roasted beets and carrots in a large bowl; drizzle with dressing and toss to coat.
5. Add feta cheese and pecans; toss again and serve immediately.