Skip to content

Fried Beets ‘n’ Carrots

June 28, 2012

From Asparagus to Zucchini, 3rd ed.

  • 2 TB olive oil
  • 2 tsp. Cumin seeds
  • 2 medium beets, quartered, sliced ¼” thick
  • 2 medium carrots, sliced ¼” thick
  • tamari sauce
  • beet tops, fresh spinach, or chard


  1. Heat olive oil in a skillet. Add cumin; cook about one minute.
  2. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
  3. 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.

Serves 2-4

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: