Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------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

Browse by categories