————————-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