Title: Beets in Onion Vinaigrette
Categories: Vegetables
Yield: 4 Servings

-------------------------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

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.

Origin: Journal American, January 13, 1993. Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini