Rosemary beet sauce

Yield: 1 Cup

Ingredients:

5 oz Canned beets drained
2 Fresh rosemary sprigs pn Salt NO slurry
2 oz Red wine
1/2 ts Butter (opt)

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.