Rosemary Beet Sauce
Yield
1 cupPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
beets
canned, drained |
|
| 2 | each |
rosemary sprigs
fresh |
*
|
| 1 | pinch |
salt
|
*
|
| 2 | ounces |
red wine
|
|
| ½ | teaspoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
beets
canned, drained |
|
| 2 | each |
rosemary sprigs
fresh |
*
|
| 1 | pinch |
salt
|
*
|
| 57.8 | ml/g |
red wine
|
|
| 2.5 | 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.
