Beets in Onion Vinaigrette
|For the onion vinaigrette|
or sherry vinegar
|For the glazed beets|
or parsley, chopped fresh
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.
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.