Fried beets and carrots

• 2 tablespoons olive oil
• 2 teaspoons cumin seeds
• 2 medium beets, quartered, sliced 1/4-inch thick
• 2 medium carrots, sliced 1/4-inch thick
• tamari sauce
• greens

Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings.

Recipe from Linda Derrickson, Sunporch Cafe