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Rosemary Beet Sauce

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Submitted by JBettles

YIELD

1 cup

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

5 144.5
OUNCES ML/G BEETS
canned, drained
2 2
EACH EACH ROSEMARY SPRIGS
fresh *
1 1
PINCH PINCH SALT *
2 57.8
OUNCES ML/G RED WINE
½ 2.5
TEASPOON ML BUTTER

Directions

Run drained beets through juicer.

Discard pulp, or reserve for another use.

Pour juice into small, low-sided skillet or sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 21 21% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 14mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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