Yield: 1 cup
|5 ounces||Canned beets, drained|
|2||Fresh rosemary sprigs|
|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.