2 medium beets, scrubbed, quartered and sliced ¼ inch thick
2 medium carrots, scrubbed and sliced ¼ inch thick
Optional: beet tops, fresh spinach, Swiss chard, or other greens
Heat olive oil in skillet. Sprinkle in the cumin and 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 beet greens, cover with lid and cook until soft. Toss mixture, sprinkle with tamari and serve.