Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
--------- for the onion  vinaigrette-----------------
   2                    onion
     1/2  teaspoon      kosher salt
     1/8  teaspoon      cracked black pepper
   2      tablespoons   olive oil
     1/2  tablespoon    vinegar
-------------------for the glazed beets-------------------
   1                    onion
   1      tablespoon    butter
   3                    beet
     1/4  teaspoon      kosher salt
                        fresh ground black pepper
   2 1/2  tablespoons   sugar
                        parsley

Preparation:

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.