1 pound red beets, peeled, or 1 cup beet juice
3 tablespoons Beurre Monte
1/2 teaspoon red wine vinegar
Few drops of lemon juice
If using fresh beets, juice the beets (you should have a generous cup). Reduce the beet juice slowly in a small saucepan to 2 to 3 tablespoons of glaze.
Bring to beet glaze to a simmer and whisk in the Beurre Monte, red wine vinegar, and lemon juice.