Marinated Vegetables With Mustard Dill Dressing

I seem to be the only one who has this book, but I have added a link to the recipe on Epicurious. The recipe serves 12 and is a great side dish to serve at family gatherings. It has been on my Easter menu for years.

It has so many plus points. The vegetables include carrots, beets, and green beans and can mostly be prepared the day before. In fact they must be so that the beets and carrots can marinate in the delicious dill dressing. The dressing is added to the green beans right before plating. The dish is served at room temp which is another plus for a buffet table.

The dish is beautiful with the vibrant colors of the orange carrots, the red of the beets and the green of the beans. You must use fresh dill. I can't imagine using dried. The dressing is so refreshing and you sprinkle on more chopped dill after plating. I usually serve a bowl of crumbled feta on the side of the beautiful platter.