Marinated Vegetables with Mustard Dill Dressing

By Pearly

Ingredients

• Marinade:
• 2/3 c white wine vinegar
• 2/3 c water
• 1 1/2 T sugar
• 2 tsp dill seed
• 2 garlic cloves, forced through a garlic press
• 1 tsp salt
• 1 1/2 lbs beets, scrubbed and trimmed, leaving about 1 inch of stem attached
• 1 1/2 lbs carrots, cut crosswise, into 3 sections and each section quartered lengthwise
• 1 1/2 lbs green beans, cut into 1 1/2 inch pieces
• Dressing:
• 3 T Dijon mustard
• 2 T white wine vinegar
• 1 T water
• 1 T sugar
• 1/4 tsp salt
• 1/3 c olive oil
• 3 T finely chopped fresh dill

Preparation

Step 1

Marinade-
In a small saucepan bring marinade ingredients to a boil, stirring until sugar is dissolved, a cool.

Preheat oven to 400°. Wrap beets tightly in foil and roast in middle of oven 1-1 ½ hrs, or until tender.

In a large saucepan of boiling salted water, cook carrots until crisp tender, 6-7 min, and transfer with a slotted spoon to a bowl.

Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl.

Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.

In a saucepan of boiling carrot cooking water, cook beans until crisp tender, 5-6 min, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels