Beets in Onion Vinaigrette

Directions

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, ⅛” by ⅛” 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 ⅛ 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 to 8 minutes or until almost tender.

Sprinkle with sugar, toss gently, and cook on high for 7 to 8 more minutes or until the liquid has a syrupy consistency.

Remove dish from oven and let stand, covered, 2 to 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 to 6 servings.