Marinated Vegetables with Mustard Dill Dressing
This is a showstopping side dish, beautiful and delicious it is a perfect addition for a buffet
Servings: 12
Ingredients
- 2/3 cup white wine vinegar
- 2/3 cup water
- 1 1/2 tbsp sugar
- 2 tsp dill seed
- 2 cloves garlic pressed
- 1 tsp salt
- 2 lbs beets scrubbed and trimmed leaving 1 inch of stem attached
- 2 lbs carrots cut crosswise into 3 sections then quartered lengthwise
- 2 lbs green beans cut into 1 1/2 inch pieces
- 3 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 tbsp water
- 1 tbsp sugar
- 1/2 tsp salt
- 1/3 cup extra virgin olive oil
- 3 tbsp fresh dill finely chopped
Instructions
- In a small saucepan bring first six ingredients to a boil, stirring until sugar is dissolved. Remove from heat and let cool to room temperature.
- Wrap beets tightly in foil and roast in 400° oven for 1 to 1 1/2 hours, or until tender.
- In a large saucepan of boiling water cook carrots until crisp-tender, 5-6 minutes. Transfer to large bowl of ice water until cool. Drain on paper towels or clean dish towel.
- Repeat this method with the green beans, being careful not to overcook either vegetable and to pat dry after the ice water bath. Transfer to a bowl or airtight container.
- Unwrap beets carefully and cool. Slip off the beet skins and cut into wedges, approximately 8 pieces depending on the size of the beets. Transfer to bowl or airtight container.
- Divide marinade between beets and carrots, storing separately in fridge for at least four hours and up to one day ahead. Green beans should be chilled while the beets and carrots are in the marinade.
- In a bowl whisk together the mustard, vinegar, water, sugar, and salt. Add olive oil in a steady stream whisking to emulsify. Whisk in the dill and transfer to container with spout so it will be easier to pour.
- When you are ready to serve drain beets and carrots, place green beans in a bowl and toss with a few tablespoons of the dressing. Arrange vegetables on a serving platter and drizzle with remaining dressing.