INGREDIENTS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 86
Total Fat: 9.7g
Cholesterol: 7.6mg
Sodium: 356.6mg
Potassium: 128.7mg
Carbohydrates: 16g
Fiber: 1.5g
Sugar: 11.5g
Protein: <1g