| 1 | Vinaigrette peel onions, trim root and top ends. |
| 2 | Halve onions from top to bottom,then slice lengthwise into thin julienne strips, about 2 inch long, 1/8" by 1/8" thick. |
| 3 | Place onions in a glass bowl or other microwave safe container; season with salt and pepper. |
| 4 | Add olive oil and vinegar. |
| 5 | Marinate 20 minutes. |
| 6 | beets peel, trim and cut onion as for vinaigrette. |
| 7 | Combine onion and butter in a 1 quart glass baking dish. |
| 8 | Cover with plastic wrap and pierce twice to allow steam to escape. |
| 9 | Cook on 100 percent power for 1 minutes in a microwave oven. |
| 10 | Reserve. |
| 11 | Wash and peel beets; trim root and stem ends. |
| 12 | Slice 1/8th inch thick; cut slices into 1/8 inch strips. |
| 13 | Julienne strips should be the same size. |
| 14 | Salt and pepper, toss gently. |
| 15 | Cover with vented plastic and cook on high, stirring occassionally, 7-8 minutes or until almost tender. |
| 16 | Sprinkle with sugar,toss gently, and cook on high for 7-8 more minutes or until the liquid has a syrupy consistency. |
| 17 | Remove dish from oven and let stand, covered,2-3 minutes. |
| 18 | Adjust seasoning if necessary. |
| 19 | Cover bowl containing onion vinaigrette with plastic wrap. |
| 20 | Cook on high foor 5 minutes or until onions soften slightly. |
| 21 | Spoon hot vinaigrette onto four to six plates, arranging onion in a ring. |
| 22 | Divide the beet mixture among the plates, mounding it in the center of each ring of onions. |
| 23 | Sprinkle with chives or parsley. |
| 24 | Makes 4-6 servings. |
