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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