From Roberta's Cookbook
12 oz. young carrots, preferably heirloom
Some olive oil
White balsamic vinegar
Freshly ground black pepper
1 large carrot, or 1 1/2 tbsp. store-bought carrot juice
1/4 cup Salvatore Bklyn smoked ricotta, at room temperature (available on Fresh Direct)
Half a watermelon radish, sliced paper-thin
Half a lemon
Maldon sea salt
Preheat the oven to 400 degrees Fahrenheit. If you have young, tender heirloom carrots, it's not necessary to peel them. It's up to you. Trim the greens and make sure the ends are clean. Toss the carrots with a little olive oil and salt, and put them on a baking sheet. Roast them for 15-20 minutes, giving the pan a shake midway through, until they're just beginning to caramelize at the edges— they should be barely starting to brown. Remove them from the oven, sprinkle with some white balsamic, season with a little salt and pepper, and let them cool for a few minutes.
In the meantime, juice the remaining raw carrot in a juicer. Mix the ricotta with a little bit of olive oil to loosen it up and season it. Spoon the ricotta mixture onto two plates. Divide the carrots between the plates and scatter the sliced radishes over them. Spoon the carrot juice onto the plates. Give just the carrots a squeeze of lemon juice and a drizzle of olive oil. Sprinkle with a very little bit of sea salt and serve.