Beets In Onion Vinaigrette

Serves:

Ingredients:

--------- FOR THE ONION VINAIGRETTE ---------
2 md Onions
1/2 ts Kosher salt
1/8 ts Cracked black pepper
2 tb Olive oil
1/2 tb Champagne or sherry vinegar
--------- FOR THE GLAZED BEETS ---------
1 Onion
1 tb Butter
3 md Beets
1/4 ts Kosher salt
Black pepper, to taste
2 1/2 tb Sugar
Chopped chives or parsley

Method:

VINAIGRETTE Peel onions, trim root and top ends.
Halve onions from top to bottom,then slice lengthwise into thin julienne strips, about 2 inch long, 1/8" by 1/8" thick.
Place onions in a glass bowl or other microwave safe container; season with salt and pepper.
Add olive oil and vinegar.
Marinate 20 minutes.
BEETS Peel, trim and cut onion as for vinaigrette.
combine onion and butter in a 1 quart glass baking dish.
cover with plastic wrap and pierce twice to allow steam to escape.
Cook on 100 percent power for 1 minutes in a microwave oven.
Reserve.
Wash and peel beets; trim root and stem ends.
Slice 1/8th inch thick; cut slices into 1/8 inch strips.
Julienne strips should be the same size.
Salt and pepper, toss gently.
cover with vented plastic and cook on high, stirring occassionally, 7-8 minutes or until almost tender.
Sprinkle with sugar,toss gently, and cook on high for 7-8 more minutes or until the liquid has a syrupy consistency.
Remove dish from oven and let stand, covered,2-3 minutes.
Adjust seasoning if necessary.
Cover bowl containing onion vinaigrette with plastic wrap.
Cook on high foor 5 minutes or until onions soften slightly.
Spoon hot vinaigrette onto four to six plates, arranging onion in a ring.
Divide the beet mixture among the plates, mounding it in the center of each ring of onions.
Sprinkle with chives or parsley.
Makes 4-6 servings.