Ingredients

• For Sweet Roasted Roots
• 9-10 ounces organic golden baby beets (about 1-2 inches in diameter), trimmed, leaving 1 inch of stems attached (reserve greens for another use)
  
• 2 teaspoons extra virgin olive oil
  
• 2 small pinches kosher salt
  
• 9-10 ounces organic young carrots with tops (I used a mix of purple and orange)
  
• 1 tablespoon water
  
• 1 tablespoon fresh tangerine or orange juice (from one or two juicy wedges)
  
• ¹/₂ teaspoon whole cumin seed
  
• ¹/₂ teaspoon Saigon cinnamon
  
• Sprinkle of red pepper flakes
  
• 1 anchovy fillet (packed in oil)
  
• 1 teaspoon extra virgin olive oil
  

• For Carrot Top Gremolata
• 3 tablespoons finely chopped feathery greens from carrot tops, main stem removed (from about 8 stems)
  
• 1 garlic clove, minced
  
• 1 teaspoon Meyer lemon zest
  
• 2 teaspoons sherry vinegar
  
• 1 teaspoon extra virgin olive oil
  
• Kosher salt to taste