Roasted Beet and Carrot Panzanella Salad with Baked Lemon Ricotta

Ingredients

• 3 tablespoons extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon fermented mustard or whole grain mustard
• 1 teaspoon raw honey
• 2 tablespoons minced shallot (1 small shallot)
• 2 teaspoons chopped fresh oregano or ¾ teaspoons dried oregano
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black peppercorns
• 1 pound Nantes carrots, peeled ( 16 to 20 small carrots, uniform in size)
• 2 tablespoons extra-virgin olive oil
• 2 ¼ teaspoons fine sea salt
• 1 teaspoon freshly ground black peppercorns
• 1 pound beets (about 8 small beets)
• 4 ounces sourdough bread, torn in 1- to 2-inch pieces
• ¾ cup whole milk ricotta cheese
• ½ teaspoon lemon zest (about ½ lemon)
• ½ cup kalamata olives, halved
• ¼ cup chopped fresh parsley leaves
• 2 tablespoons minced fresh chives