Many find it hard to cut beetroot. I usually pressure cook whole beetroot and then peel the skin and chop into fine pieces. It makes the cutting part easy. You can also grate beetroot after peeling the skin. That's what I have done here.
3 medium sized beetroot
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urud dal
2-3 red chillies
A pinch of hing
1/4 cup grated coconut
A few curry leaves (optional)
Pressure cook whole beets in water for 3 whistles.
Cool it. Peel the skin and chop into small pieces.
Heat oil in a pan. Add mustard seeds, urud dal, curry leaves, red chillies and hing.
When mustard seeds crackle, add the beets.
Add salt and fry for 5 minutes.
Add coconut and mix well.
Serve with rice and sambar.