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

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