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Beets in Onion Vinaigrette

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Recipe

Yield

4
servings

Prep

20
min

Cook

25
min

Ready

45
min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
For the onion vinaigrette
2 medium onions
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½ teaspoon kosher salt
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teaspoon black pepper
cracked
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2 tablespoons olive oil
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½ tablespoon champagne
or sherry vinegar
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For the glazed beets
1 each onions
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1 tablespoon butter
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3 medium beets
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¼ teaspoon kosher salt
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1 x black pepper
to taste
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2 ½ tablespoons sugar
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1 x chives
or parsley, chopped fresh
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Ingredients

Amount Measure Ingredient Features
For the onion vinaigrette
2 medium onions
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2.5 ml kosher salt
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0.6 ml black pepper
cracked
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30 ml olive oil
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7.5 ml champagne
or sherry vinegar
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For the glazed beets
1 each onions
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15 ml butter
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3 medium beets
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1.3 ml kosher salt
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1 x black pepper
to taste
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38 ml sugar
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1 x chives
or parsley, chopped fresh
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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, 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 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 15256% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 466mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 10%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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