Beets in Onion Vinaigrette
Submitted by fred1
Sugar-glazed beet julienne served on a warm onion vinaigrette with champagne vinegar and olive oil. A refined microwave-cooked beet side dish with elegant plating.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minJulienned fresh beets cooked in the microwave until tender, then glazed with sugar until the liquid turns syrupy. Served over a warm onion vinaigrette made with champagne vinegar and olive oil. This is a side dish with restaurant-level presentation that happens almost entirely in the microwave.
The precision in cutting matters here. Both the beets and the onions get julienned to the same ⅛-inch thickness and about 2 inches long. Matching sizes means even cooking and a clean, professional look on the plate. Take the time to cut carefully. Sloppy strips mean uneven cooking and a messier presentation.
The beets cook in two stages. First 7-8 minutes until almost tender, then a sugar addition and another 7-8 minutes until the natural beet liquid reduces to a syrupy glaze. That sugar doesn’t just sweeten. It caramelizes against the beet’s own moisture, concentrating the earthy flavor and coating each strip in a glossy sheen.
The onion vinaigrette is prepared separately with champagne vinegar (or sherry vinegar) and olive oil, marinated for 20 minutes, then warmed in the microwave until the onions soften slightly. Spooning the warm vinaigrette onto the plate first and mounding the glazed beets in the center creates a striking red-and-white contrast.
Chef Tips
- Wear gloves when peeling and cutting raw beets. The juice stains hands, cutting boards, and everything else for days.
- Pierce the plastic wrap before microwaving. Sealed containers can explode from trapped steam.
- Let the beets rest covered for 2-3 minutes after cooking. Residual heat finishes the cooking gently.
- Sherry vinegar is a fine substitute if you don’t have champagne vinegar. Both bring a mellow acidity that complements the sweet beets.
Variations
- Goat cheese garnish: Add crumbled goat cheese on top of the beet mound for a classic flavor pairing.
- Walnut oil swap: Replace the olive oil in the vinaigrette with walnut oil for a nuttier, more complex dressing.
- Stovetop method: Sautee the beets in butter on the stovetop instead of microwaving for slightly deeper caramelization.
Ingredients
Directions
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, ⅛” by ⅛” 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 ⅛ 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.
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