Ingredients

• 1 pound small carrots, any color, scrubbed, tops trimmed, halved lengthwise
• 1 tablespoon olive oil, plus more for drizzling
• Kosher salt
• 2 teaspoons buckwheat groats
• 1/2 teaspoon nigella seeds (optional)
• 1 1/2 teaspoons Champagne vinegar
• 1 tablespoon fresh carrot juice (optional)
• 8 ounces stracciatella di bufala, burrata, or fresh mozzarella, torn into large pieces
• 1 cup (packed) mixed tender herb leaves (such as dill, basil, cilantro, and/or mint)

Instructions

1. Preheat oven to 425°F. Toss carrots with 1 Tbsp. oil on a rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown and tender, 15–20 minutes. Let cool.
2. Meanwhile, toast buckwheat in a dry small skillet over medium-high heat, tossing often, until fragrant, about 3 minutes. Transfer to a small bowl and stir in nigella seeds, if using.
3. Place vinegar in a medium bowl and mix in carrot juice, if using. Add carrots and toss to coat. Season with salt.
4. Place stracciatella on a platter. Arrange carrots over cheese, top with herbs and buckwheat mixture, and drizzle with oil.
5. Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature before tossing with vinaigrette.