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1
In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.
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2
Preheat oven to 400F.
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3
Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender.
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4
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.
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5
Unwrap beets carefully and cool.
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6
Slip off beet skins and slice beets, transferring to another bowl.
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7
Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.
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8
In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander.
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9
Rinse beans well under cold water and pat dry between paper towels.
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10
Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
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11
In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified.
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12
Whisk in dill.
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13
Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots.
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14
Arrange vegetables decoratively on a platter and drizzle with remaining dressing.
