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Beets in Onion Vinaigrette


      2 onions
      1/2 teaspoon kosher salt
      1/8 teaspoon cracked black pepper
      2 tablespoons olive oil
      1/2 tablespoon Champagne or sherry vinegar
      1 onion
      1 tablespoon butter
      3 beets
      1/4 teaspoon kosher salt
      fresh ground black pepper, to taste
      2 1/2 tablespoons 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 occasionally, 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 for 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.

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