Roasted Baby Beet and Baby Carrot Salad with a Sherry Walnut Vinaigrette

Name: Roasted Baby Beet and Baby Carrot Salad with a Sherry Walnut Vinaigrette
Ingredients: 12 ounces baby beets, without the tops, peeled; 12 ounces baby carrots, without the tops, peeled; 2 tablespoons olive oil, plus 1/4 cup; 3/4 teaspoon kosher salt, divided; 3/4 teaspoon ground black pepper, divided; 2 teaspoons chopped fresh tarragon leaves; 1 teaspoon chopped fresh chives; 1/4 cup sherry vinegar; 2 teaspoons honey; 1/2 cup walnut oil; 6 ounces mixed baby lettuces or spring mix, washed and spun dry; 1/2 cup lightly toasted walnut pieces; 3 ounces mild soft goat cheese, crumbled