INGREDIENTS

INSTRUCTIONS

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"
<jfreeman@comteck.com> on Dec 19, 1997

A Message from our Provider:

“Jesus: Everything else will fade”