Trim ends of baby carrots, then wash them. I peeled mine but not sure that was necessary.

Cook carrots in boiling water for two minutes, then remove and run under cold water or put into a boil of ice water to stop the cooking. Combine with the beets in a bowl.

Separately, combine water, vinegar, mustard seeds, coriander seeds, garlic, and bay leaf. Bring to a boil, then dissolve salt and honey in it.

Pour hot pickling mixture over the carrots and beets, let cool, then transfer everything to an airtight container. Let sit in the fridge for at least an hour to let chill and let flavors combine.

Garnish with dill and serve.