DOWN on the FARM
with Tom Willey
Fried Beets ‘n’ Carrots
adapted from From Aspargus to Zucchini by the Madison Area CSA Coalition.
Tamari is similar to but thicker than soy sauce. This dark sauce made from soybeans, with a distinctive mellow flavor, is used as a table condiment, as a dipping sauce or for basting.
2 Tbls. olive oil
2 medium Beets, scrubbed
2 tsp. cumin seeds
2 medium Carrots, scrubbed
Tamari sauce
Remove tops from beets. Pinch off heavy stems (reserve for stock pot), wash leafy portion, drain and coarsely chop. Scrub carrots and beet roots, cut into 1/4-inch thick slices. Heat olive oil in skillet. Add cumin, cook about 1 minute. Add beets and carrots; fry until tender. Add beet greens, cover and cook until greens are soft. Toss with tamari, serves four.