2 tablespoons olive oil
Fried Beets n Carrots
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
beet tops or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamri and serve. Makes 2-4 servings.
(From 'From Asparagus to Zucchini' by MACSAC)