Recipe - Beets In Onion Vinaigrette

FOR THE ONION VINAIGRETTE
2 md Onions
One half teaspoon Kosher salt
1/8 teaspoon Cracked black pepper
2 tablespoon Olive oil
One half tablespoon Champagne or sherry vinegar

FOR THE GLAZED BEETS
1 Onion
1 tablespoon Butter
3 md Beets
One fourth teaspoon Kosher salt
Black pepper, to taste
2 One half tablespoon 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, 78 minutes or until
almost tender. Sprinkle with sugar,toss gently, and cook on high for 78
more minutes or until the liquid has a syrupy consistency. Remove dish from
oven and let stand, covered,23 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 46 servings.

Origin: Journal American, January 13, 1993. Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini