4 large carrots, sliced
3 tbsp olive oil, divided
3 tbsp freshly squeezed orange juice
2 tsp red wine vinegar
1 tsp freshly grated ginger
5 cups baby arugula
4 oz. fresh goat cheese, crumbled
1/3 cup toasted pecans
Preheat oven to 450ºF. On a rimmed baking sheet, toss beets and carrots with 1½ tablespoons olive oil. Season with salt and pepper and roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
In a small bowl, whisk together orange juice, red wine vinegar, ginger and 1½ tablespoons olive oil. Season with salt and pepper.
In a large bowl, toss arugula with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.