From Linda Derrickson, Sunporch Café

2 Tbsp. olive oil2 tsp. dried cumin seeds 2 med. beets, scrubbed, quartered & sliced 1/4" thick 2 med. carrots, scrubbed & sliced 1/4" thick tamari Optional: beet tops, fresh spinach, Swiss chard, or other greens

Heat olive oil in skillet. Sprinkle in the cumin seeds and cook until they are fragrant and darken a shade, less than 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari and serve. Variation: Save the beet tops. When the beets and carrots are tender, add chopped beet greens, cover with lid and cook until soft (about 10 minutes). Toss mixture, sprinkle with tamari and serve.