Ingredients:
3 medium beets, peeled and sliced ¼-inch thick
3 medium carrots, halved and cut into 2-3 slices lengthwise (depending on thickness)
1 small red onion, thickly sliced
½ pound potatoes, sliced ¼-inch thick
2 tablespoons olive oil

Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1-2 tablespoons coarsely chopped fresh dill
1 teaspoon each: stone ground mustard and sweetener
½ teaspoon sea salt
2 cloves garlic, minced
freshly ground pepper, to taste

Directions:

  1. Toss the beets, carrots, onions, and potatoes with olive oil in a large bowl. Grill over medium-high heat for 3-6 minutes on each side. Remove onions and carrots from grill when tender. Place beets and potatoes in parchment paper then aluminum foil and fold to enclose and grill for 10 minutes more or until vegetables are tender. Let all vegetables cool.
  2. Whisk together all the dressing ingredients in a large bowl. Add the grilled vegetables and toss to coat.

Serves 4