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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