1 tablespoon vegetable oil
1/3 cup honey
1 teaspoon Worcestershire sauce
3 cloves garlic, sliced
1 (6 ounce) can Red Wine
1 (6 ounce) can sliced mushrooms, drained
1/2 teaspoon salt
1 pinch dried basil
1/2 teaspoon dried marjoram (French seasoning)
1/4 teaspoon dried oregano
In a medium saucepan, heat oil over medium heat. Stir in honey, Worcestershire sauce, garlic and mushrooms. Allow to simmer while adding liquid and wine.
Stir in salt, basil, marjoram and oregano. Remove from heat. Brush lightly over lightly cooked top of beets. Cover and let stand for 10 minutes.
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