Rosemary beet sauce

Yield: 1 cup

Measure Ingredient
5 ounces Canned beets, drained
2 Fresh rosemary sprigs
pinch Salt
NO slurry
2 ounces Red wine
½ teaspoon Butter (opt)

Run drained beets through juicer. Discard pulp, or reserve for another use. Pour juice into small, low-sided skillet or saute pan, whisk over medium heat until bubbling around edges. Add rosemary sprigs and salt. Cook, whisking, to desired consistency. The beets are self-thickening, but don't cook too long. Whisk in red wine, remove from heat. Remove rosemary sprigs. If using, whisk in butter until blended; serve.

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