Rosemary Pickled Beets

Cut off beet greens, leaving 3 inches of stem. Wash well. Place in medium saucepan. Cover with cold water; bring to a boil. Reduce heat, cover, and simmer until tender, 40-50 minutes. Drain. Rinse under cold water and slip off skins. If beets are large, slice or quarter. In a small saucepan, combine remaining ingredients. Bring to a boil. Pour over beets. Chill for at least 6 hours before serving.

2 lbs. small beets 1/c C. red wine vinegar 2 tbsp. sugar

4 small rosemary sprigs Salt and pepper, to taste