Rosemary Beet Sauce

Categories: Sauces

Serves: 1 Cup

Ingredients:

5 oz Canned beets, drained
2 Fresh rosemary sprigs
pn Salt
NO slurry
2 oz Red wine
1/2 ts Butter (opt)

Instructions:
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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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