Prepare the beets and carrots by peeling and julienning the beet, and scrubbing and slicing the carrot.

Blanche the beets and carrots in boiling water for a few minutes until tender-crisp.

Drain the blanched vegetables and pat them dry.

In a small bowl (ramekin), whisk together plum sauce, soy sauce, diced candied ginger, teriyaki sauce, orange juice, ground ginger, and cinnamon to create the sauce.

Heat half of the prepared sauce in a pan.

Add the blanched beets to the pan and saute for approximately 2-3 minutes, ensuring they are evenly coated with the sauce.

Remove the sauteed beets from the pan and keep them warm.

Add the remaining sauce and the blanched carrots to the same pan and saute for another 2-3 minutes, cooking them until they are heated through and glazed.

Return the sauteed beets to the pan with the carrots.

Stir-fry all ingredients together until heated through, ensuring the beets and carrots are well combined and coated with the sauce.

Transfer the sauteed beets and carrot medallions to a serving dish and serve immediately.