1. Place the peeled beets on a flat surface and cut into ¾ to 1 inch thick slices.
2. Trim the ends off so the pieces lay flat.
3. Heat a skillet large enough to hold the beets in a single layer and add the oil.
4. When the oil starts to get hot, add the beets and toss to coat with the oil.
5. Season with salt and add the Aleppo pepper.
6. Continue to cook the beets over medium heat for another minute or two.
7. Add the white wine and continue cooking until the beets are tender when pierced with the tip of a knife. (Note: I often find recipes don’t give me enough liquid to work with. If the wine cooks down completely before the beets are tender, add a splash of water to finish the cooking process, if needed.)
8. Add the rosemary and toss with the beets for 1 minute.
9. Stem the rosemary and discard the stems, sprinkling the needles over the beets.
10. Taste for seasoning.
11. Transfer the beets to a plate and drizzle with reduced Balsamic vinegar.
12. Serve immediately.