| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
FOR MARINADE
FOR DRESSING
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
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