Marinated Vegetables with Mustard Dill Dressing
| Yield: | 1 Servings |
| Categories: |
| FOR MARINADE | ||
| 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 |
| FOR DRESSING | ||
| 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 |
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