Fried Beets ‘n’ Carrots

2 Tbsp olive oil
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard

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.

From Asparagus to Zucchini