Roasted and marinated root vegetables with oranges, black olives, and feta recipe

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  • Yield: 6 Servings


Orange-Cumin Vinaigrette
  • ¼ cup extra-virgin olive oil
  • 1 small shallot, finely minced
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon sherry vinegar
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red chile flakes
  • 1 tablespoon olive brine
  • Roasted and marinated root vegetables
  • 2 navel oranges, peeled and cut into approximately ¾-inch chunks
  • ½ cup pitted black olives
  • 2 small heads of Belgian endive or coralline chicory, trimmed and separated into leaves
  • ½ small red onion, sliced as thinly as you can
  • Kosher salt
  • 1 small bunch dill, fronds only
  • 4 ounces crumbled feta cheese
How to Make It
    Make the Vinaigrette
  1. Combine the oil, shallot, orange juice, vinegar, cumin, salt, chile flakes, and olive brine in a small jar with a tight-fitting lid and shake until it all comes together. Set aside until ready to serve or store in the fridge for up to 3 days.
  2. Put it together and serve
  3. In a large bowl, combine the root vegetables, oranges, olives, endive, and onion. Add the vinaigrette and toss well. Taste for seasoning—it might need a bit of salt, but remember that the feta will add some saltiness. Top with the dill and crumbled feta and serve.

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