Beets In Onion Vinaigrette Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
FOR 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,
FOR 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetables