Rosemary Beet Sauce

Recipe Ingredients

5 oz	142g	Canned beets - drained
2		Fresh rosemary sprigs
1		Salt
2 oz	56g	Red wine
1/2 teaspoon	2.5ml	Butter - (opt)

Recipe 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.

Source:
Emeril Lagasse

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