We get a lot of beets and carrots throughout the CSA season, and we frequently get them together. They're both summer root vegetables, and in addition to being harvested together, they also work well cooked together. I've been making a simple recipe from a CSA cookbook (recommended!) for a few years, and today made another version of the same idea, to good results. Both recipes are below.

Fried Beets 'n' Carrots

From From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce, 3rd Ed., by MACSAC
Contributed by Linda Derrickson, Sunporch Cafe

• 2 T olive oil
• 2 t cumin seeds
• 1/2 lb beets (2 medium), quartered if large, peeled, sliced 1/4 inch thick
• 1/3 lb carrots (2 medium), scrubbed, sliced 1/4 inch thick
• tamari sauce
• beet tops, chard, or fresh spinach, chopped (optional)

1. Heat oil in a skillet on medium heat and fry cumin for 1 minute. Add beets and carrots and fry until tender and slightly brown around the edge, 10-15 minutes.
2. If using greens, add, stir, then cover and cook until soft, 2-10 minutes depending on green.
3. Sprinkle with tamari and serve.

Fried Beets and Carrots

By Harlan Harris

• About 6 small beets, peeled, sliced 1/4 inch thick
• About 4 small carrots, scrubbed, sliced 1/4 inch thick
• 2 T olive oil
• 2 T chopped walnuts
• 1 t lemon thyme, chopped
• salt
• pepper
• chives, snipped

1. Toast walnuts in a dry skilled until lightly browned.
2. Heat oil in a skilled on medium heat. Add beets and carrots and fry until tender and slightly brown around the edge, 10-15 minutes.
3. Add lemon thyme, salt and pepper to taste.
4. Serve topped with chives.

Note: Any other compatible herbs (basil, rosemary, maybe tarragon) would work well instead.