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Rosemary Beet Sauce

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Rosemary Beet Sauce
Categories: Sauces
Yield: 1 cup

5 oz Canned beets, drained
2 Fresh rosemary sprigs
pn Salt
NO slurry
2 oz Red wine
1/2 t 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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