Carrots and beets are difficult to cook in a frying pan.  In the oven, they are super easy.  This recipe is like a dry curry, but roasted instead of sauteed.  There are two serving alternatives outlined below.

Scrub 6 carrots and the roots from 1 bunch of beets.  Cut the carrots in rounds on an angle so they are a little longer.  Cut the beets in 1/2″ thick rounds then cut all but the smallest ones in half.
In a large bowl, mix together 2 T. coconut oil, two pinches of salt, 1 T. cumin, 1 T. paprika, and a pinch of cayenne pepper.

Toss the vegetables in the mixture.  Arrange them in a single layer on a baking sheet, using two pans if necessary.  (If you are using red beets instead of gold, do two batches of oil and keep the vegetables totally separate or the beets will turn the carrots red).

Roast at 375 degrees.  When the vegetables are brown on one side, stir to turn them as best as possible.  When they are tender, remove them from the oven and deglaze the pan with the juice of 1/2 a lemon.

Serving Option 1:  Rinse the beet greens and remove the thick stems, then chop roughly.  Do the same with a bunch of red russian kale.   While the vegetables are roasting, mince 1 clove of garlic and 1 T. fresh ginger.  Saute in 1 T. olive oil for 2 minutes, then add the chopped greens.  Saute until just tender then remove from heat.

Serve the roasted veggies on a bed of sauteed greens.

Serving Option 2:  Soak and drain 1/2 lb. baby spinach twice.  Spin dry.  When the roasted vegetables are no longer hot, toss them with the spinach along with 1 C. cooked garbanzo beans and 1/2 c. panir or cottage cheese.