Rosemary beet sauce
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Rosemary beet sauce
  Sauces    Rosemary    Beets  
Last updated 6/12/2012 1:20:53 AM. Recipe ID 52829. Report a problem with this recipe.
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      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 ts 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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Recipe ID 52829 (Apr 03, 2005)

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