Rosemary beet sauce
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Canned beets, drained |
| 2 | Fresh rosemary sprigs | |
| pinch | Salt | |
| NO slurry | ||
| 2 | ounces | Red wine |
| ½ | teaspoon | Butter (opt) |
Directions
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.