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.