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  Recipe Home » Vegetables » Beets In Onion Vinaigrette
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  Beets In Onion Vinaigrette
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:

MMMMMFOR THE ONION VINAIGRETTE

2 medium Onions
1/2 tsp Kosher salt
1/8 tsp Cracked black pepper
2 tbsp Olive oil
1/2 tbsp Champagne or sherry vinegar

MMMMMFOR THE GLAZED BEETS

1 Onion
1 tbsp Butter
3 medium Beets
1/4 tsp Kosher salt
Black pepper, to taste
2 1/2 tbsp Sugar
Chopped chives or parsley
Instructions:
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
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