I hinted last Saturday that this weeks recipe would include beets. For several years we belonged to a CSA. Our wonderful farmer sold us a wonderful cookbook full of recipes for all of our fresh local produce. This recipe is taken from that wonderful cookbook. FROM ASPARAGUS TO ZUCCHINI; A GUIDE TO FARM-FRESH SEASONAL PRODUCE. (Sorry about the crappy photos)
Fried Beets n’ Carrots
2 T olive oil
2 t dried cumin seeds or more!!
2 medium beets, scrubbed, quartered and sliced no need to peel, the skins are full of minerals!
2 medium carrots same hear, no need to peel!
tamari (like soy sauce-only better)
optional: beet tops, fresh spinich, swiss chard or other greens (We love this mostly for the beet greens so if you are planning on using your greens make this soon after bringing your beets home as the tops tend to wilt quickly)
Heat oil, sprinkle in cumin and cook 1 minute. Add beets and carrots; fry until tender.
Remove from heat, sprinkle on a little tamari and serve. Variation: If using greens or tops, add once beets and carrots are soft, cover with the lid and cook until soft. Sprinkle with tamari and serve.
