Title: Beets in Onion Vinaigrette
Categories: Vegetable
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

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