Marinated Vegetables with Mustard Dill Dressing

Title:
Marinated Vegetables with Mustard Dill Dressing

Yield:
1 Servings

Categories:
Cooking




Ingredients:




--------------------------------FOR
MARINADE--------------------------------


   2/3 c  White wine vinegar


   2/3 c  Water


 1 1/2 tb Sugar


     2 ts Dill seed


     2    Garlic cloves; forced


          -through a garlic press


     1 ts Salt


 1 1/2 lb Beets; scrubbed and trimmed,


          -leaving about 1-inch of


          -stem attached


 1 1/2 lb Carrots; cut crosswise into


          -3 sections and each section


          -quartered lengthwise


 1 1/2 lb Green beans; cut into 1


          -1/2-inch pieces





--------------------------------FOR
DRESSING--------------------------------


     3 tb Dijon mustard


     2 tb White wine vinegar


     1 tb Water


     1 tb Sugar


   3/4 ts Salt


   1/3 c  Olive oil


     3 tb Finely chopped fresh dill





 Make marinade:


 


 In a small saucepan bring marinade ingredients to a boil, stirring until


 sugar is dissolved, and cool.


 


 Preheat oven to 400 degrees. Wrap beets tightly in foil and roast in middle


 of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling


 salted water cook carrots until crisp tender, 6 to 7 minutes, 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 saucepan of boiling carrot cooking water cook beans until crisp tender,


 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water


 and pat dry between paper towels. Vegetables may be prepared up to this


 point 1 day ahead and chilled, covered.


 


 Make dressing: In a bowl whisk together mustard, vinegar, water, sugar, and


 salt and add oil in a stream, whisking until dressing is emulsified. Whisk


 in dill.


 


 Just before serving, toss beans in a bowl with 2 tablespoons dressing and


 drain beets and carrots. Arrange vegetables decoratively on a platter and


 drizzle with remaining dressing.


 


 Yield: 8 servings


 


 Notes: Recipe courtesy of Gourmet Magazine


 


 Recipe by: Cooking live Show #9027


 


 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"


 
on Dec 19, 1997