Braised Rosemary Beets



1 pound beets, peeled, halved lengthwise, and thinly sliced
1 cup water, plus more as needed
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1 tablespoon olive oil
1-1/2 teaspoons minced fresh rosemary
Freshly ground pepper

1. Put beets in a medium skillet and stir in the water, vinegar, salt, oil, and rosemary. Cover and bring to a boil. Reduce heat to medium low and simmer about 1 hour, adding more water if needed, until beets are tender. Remove cover, boil liquid down until it coats the beets, and add pepper to taste.

yield: 6 servings.