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["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 18 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 to 8 minutes or until almost tender.", "Sprinkle with sugar, toss gently, and cook on high for 7 to 8 more minutes or until the liquid has a syrupy consistency.", "Remove dish from oven and let stand, covered, 2 to 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 to 6 servings."]
