Cooking Method :
Wash and remove the skin from the beetroot. Cut it into small pieces. Sprinkle salt along with lemon juice or vinegar, Mix well and keep aside.
Put little oil in a kadai and fry asafoetida and fenugreek seeds slightly. Allow it to cool and grind it to a powder.
Now add red chilli powder with the ground powder and mix well.
Heat oil in a pan and add mustard seeds, then add the ground powder mixture and saute well.
Add the beetroot pieces along with some green chillies & required salt to it and saute for around 8 to 10 minutes.
Now our beetroot pickle is ready. We can store it in a clean jar. Goes well with boiled rice, curd rice etc.
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