Sugarfoot Farms

Conway, SC

Since 2009

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Fried Beets and Carrots

2 T olive oil

 1 t. cumin

 2 medium beets, scrubbed, quartered & sliced 1/4 inch thick

 2 medium carrots, scrubbed & sliced 1/4 inch thick

 Tamari (or low sodium soy sauce)


Beet tops, fresh spinach, Swiss chard or other cooking greens

 Salt and Pepper


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 (or other greens), cover with lid and cook until soft. Toss mixture, sprinkle with tamari, salt and pepper to taste, and serve. Makes 2-4 servings.