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   Ingredients :
2 lb 10 oz (1.200 k) beets, trimmed, leaving 1 inch (3 cm) of stem attached
1 lb (450 g) onions, peeled, halved and cut in thin slices
3 tablespoons unsalted butter
teaspoon salt
teaspoon sugar
2 teaspoons balsamic vinegar
1/3 cup white wine
cup extra virgin olive oil
lb (200 g) parmesan cheese in thin slices with a vegetable peeler


Preheat oven to 400F (200C).

Wrap tightly every 2 or 3 beets in aluminum foil and place the packages on a baking sheet.

Cook in the oven for 20 to 30 minutes or until tender. Remove from oven and cool to warm in the packages.

While beets are in the oven, melt 1 tablespoon butter in a skillet.

Add onions and cover skillet. Cook over low heat until onions are tender and soft, approximately 20 minutes, stirring occasionally. Add salt, sugar and vinegar and cook, uncovered until onions turn brown and are very tender, about 20 minutes more. Add wine and boil for 3 to 5 minutes or until liquid is reduced to 2 tablespoons. Transfer onions to the processor and process to a coarse puree. Return onion puree to the skillet and season with salt and pepper. Reheat, covered over low heat.
Peel beets and cut crosswise in thin slices with a slicer.
Divide onion marmalade among 6 plates. Spread marmalade in a thin layer to cover the bottom of each plate. Arrange beet slices in 1 layer over onion marmalade, overlapping them slightly. Drizzle olive oil over beets and season with pepper.

Place parmesan cheese shavings over beets and serve.
        6 servings
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