Beets in onion vinaigrette

4 servings

Ingredients

Quantity Ingredient
2 mediums Onions
½ teaspoon Kosher salt
⅛ teaspoon Cracked black pepper
2 tablespoons Olive oil
½ tablespoon Champagne or sherry vinegar
1 Onion
1 tablespoon Butter
3 mediums Beets
¼ teaspoon Kosher salt
Black pepper, to taste
2½ tablespoon Sugar
Chopped chives or parsley

Directions

FOR THE ONION VINAIGRETTE

FOR THE GLAZED BEETS

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, ⅛" by ⅛" 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, 7-8 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

Related recipes