Fried Beets 'n' Carrots
Jul. 2nd, 2007 07:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
omlyI have been absolutely loving the beets recently, and thought I might share a new recipe we tried. This recipe is taken from "From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Third Edition)"
2 tbsp olive oil
2 tsp cumin seeds
2 medium beets, quartered and sliced 1/4" thick
2 medium carrots, sliced 1/4" thick
tamari sauce
beet tops, fresh spinach, or swiss chard
Saute cumin seeds in olive oil for 1 minute. Add beets and carrots and cook until tender. Add chopped greeens, cover and cook until soft. Toss mixture, sprinkle with tamari, and serve.
2 tbsp olive oil
2 tsp cumin seeds
2 medium beets, quartered and sliced 1/4" thick
2 medium carrots, sliced 1/4" thick
tamari sauce
beet tops, fresh spinach, or swiss chard
Saute cumin seeds in olive oil for 1 minute. Add beets and carrots and cook until tender. Add chopped greeens, cover and cook until soft. Toss mixture, sprinkle with tamari, and serve.
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Date: 2007-07-03 01:51 pm (UTC)I also like to cube them up kinda small (about 1/4" square) with potatoes or yuca, drizzle them with peanut oil and curry powder, and roast them for about 20-25 minutes. Then I serve them with a topper of sautéed field greens and a poached egg (Stella Artois makes great poached eggs, as does apple cider).