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1
Preheat the oven to 400 degrees F.
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2
In a small ovenproof casserole or roasting pan place the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
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3
Toss to coat well and push to 1 side of the pan.
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4
In a piece of foil, place the carrots with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
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5
Toss to coat well.
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6
Wrap the foil tightly and place alongside the beets in the roasting pan.
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7
Transfer to the oven and bake, stirring occasionally, until the beets are crisp-tender, about 45 minutes.
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8
The carrots may be done earlier, so check occasionally.
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9
Remove the beets from the oven and allow to cool slightly.
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10
Toss with the tarragon and chives and set aside to cool to room temperature.
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11
In a mixing bowl combine the sherry vinegar, honey, remaining salt, and remaining pepper and whisk to combine.
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12
While continuing to whisk, add the remaining 1/4 cup of olive oil and the walnut oil in a thin, steady stream, until smooth and emulsified.
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13
Place the lettuce in a salad bowl and add the beets, walnuts, and crumbled goat cheese.
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14
Drizzle some of the vinaigrette over the salad, to taste, and toss to thoroughly combine.
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15
Serve immediately, drizzled with additional vinaigrette, if desired.
