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1
Preheat oven to 400 F
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2
Tightly wrap beets in double layers of foil and make 3 packages (2 large or 4 medium beets per package and roast on a baking sheet in middle of oven until tender - 1 to 1 1/2 hours
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3
Cool to warm in foil package
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4
(the steam makes beets easier to peel), about 30 minutes.
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5
While beets are roasting, cook onions covered, over low heat, stirring occasionally, until soft, about 20 minutes.
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6
Add salt, sugar and vinegar and cook uncovered, stirring occasionally, until onions are very tender and carmelized to deep brown about 20 minutes more. Add wine and boil, stirring occasionally until liquid is reduced to about 2 tbsp, 3 to 5 minutes.
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7
Transfer mixture to a food processor and pulse to a coarse puree. Return to skillet and season with salt and pepper, then reheat onion marmelade covered, over low heat
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8
While marmalade is reheating, peel beets, discarding stems and root ends and cut crosswise into 1/8 inch thick slices with slicer.
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9
Divide warm malmalade among 6 dinner plates and spread evenly in a very thin layer to cover bottom of each plate, using offset spatula.
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10
Arrange beet slices in l layer over onion, overlapping them only enough to cover onion. Drizzle 2 tsp oil over each serving and season with pepper. Shave 4 to 6 curls of Parmigiano-Regg. with a vegetable peeler over beets on each plate.
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11
Serve immediately
