3 tablespoons white wine vinegar, plus more to taste
3 tablespoons extra virgin olive oil, plus more to taste
1½ teaspoons honey
1 pound beets, grated
2 large carrots, grated
½ cup fresh tarragon leaves, minced, plus more for garnish
½ cup toasted walnuts, chopped, plus more for garnish
½ cup grated Pecorino Romano PDO cheese
Kosher salt, to taste
Freshly cracked black pepper, to taste
Fiore Sardo PDO cheese, for garnish
Toss together beets, carrots, tarragon, walnuts, and Pecorino Romano PDO in a large bowl. Whisk together olive oil, vinegar, and honey in a small bowl until emulsified. Add dressing to beet-carrot salad. Season to taste with salt, pepper, and additional vinegar as desired.
Transfer salad to a serving plate or bowl. Garnish with tarragon, walnuts, and Fiore Sardo PDO.