Reprinted from Tables & Spreads by Shelly Westerhausen Worcel with permission by Chronicle Books, 2021

This salad is perfect for fall and winter when root vegetables are in abundance. Since both beets and carrots can be rather tough raw, slice the beets and carrots as thinly as possible (using either a mandolin or your hands) to create a delicious crunch.

Serves 4

5 medium beets, peeled and thinly sliced
4 carrots, peeled and thinly sliced
1 Tbsp white wine vinegar
1 Tbsp finely chopped dill, plus more for serving
2 tsp Dijon mustard
1 tsp sumac
1/2 tsp salt, plus more for seasoning
1/4 cup [60 ml] McEvoy Ranch Traditional Blend Extra Virgin Olive Oil
Freshly ground black pepper
8 oz [230 g] burrata (optional)
Crackers, for serving (optional)

In a large bowl, toss together the sliced beets and carrots and set aside.

In a small mixing bowl, whisk together the vinegar, dill, mustard, sumac, and salt. Continue to whisk while pouring the olive oil into the bowl until emulsified. Season with salt and pepper.

Drizzle the dressing over the beet and carrot mixture and toss to coat. Taste and season with more salt and pepper before transferring to a shallow serving bowl.

If serving this salad on its own, tear and arrange the burrata over the salad and serve with crackers.