Something a little different for the Thanksgiving table using the incredible beet and tomato bounty we have this year.
| 2 med | beets (diced) |
| 2 med | tomatoes (diced) |
| 4-6 cloves | garlic |
| salt to taste | |
| neutral oil | |
| cumin | |
| lime or lemon juice |
In a pan, heat oil, add cumin and garlic and sauté.
Add the tomatoes, beets and sea salt, sauté.
Add 1 cup of water, put a lid on the pan and simmer for 30 minutes.
Once the water has evaporated and beets are soft, add lime or lemon juice to finish. Serve with roti or rice.
Serves 4-6 depending on size of the beets.