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

Ingredients

• 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

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.
Put it together and serve
2. 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.