Carrots & Beets with Mustard Dill Vinaigrette

 

1 bunch beets, roasted til just tender, peeled and quartered
1 bunch carrots, peeled and cut into 2” lengths
3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill
Place mustard, vinegar, water, sugar, half of chopped dill, salt and oil in blender and blend until creamy.  Pour over carrots & beets & top with chopped dill.
1 bunch beets
1 bunch carrots, cut into 2” pieces
3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill
Preheat oven to 350. Wrap all beets inside of a piece of foil with a small amount of oil inside. Cook until tender, about 20 minutes. Once cool, rub the skin off with a paper towel. Mix carrots with oil, salt & pepper and roast at the same time as the beets on a separate baking tray. While the carrots and beets are roasting, place mustard, vinegar, water, sugar, half of the chopped dill, salt and oil in a blender and blend until creamy.  Pour over carrots and beets and top with remaining chopped dill.

Leave a Reply

*