Makes 4 cups
2 lbs small beets
½ cup red wine vinegar
2 Tbs sugar
4 small rosemary sprigs
salt and pepper to taste
Cut off beet greens, leaving three inches of stem. Wash well.
Place beets in a medium saucepan, covering with cold water; bring to a boil.
Reduce heat, cover and simmer until tender, 40 to 50 minutes. Drain.
Rinse under cold water and slip off skins.
Slice or quarter beets.
In a small saucepan, combine remaining ingredients.
Bring to a boil. Pour over beets.
Chill for at least six hours before serving.
Holiday Herbs: 17 Easy and Delicious Holiday Recipes with Growing Instructions, 1991, Herb Bits, Norwalk, CT