Pour oil onto a heated pan and add the chopped onion to it. Stir it and cover the pan. Cook the onion for about 2 minutes on medium flame.

Add 2 coups of grated beet root to the pan and stir well. Add 1/2 teaspoon of salt to the mixture in the pan and mix. Cover the pan to cook the beet for about 5 minutes.

Add grated carrot to the pan and stir well. Cover the pan and cook for about 2 minutes.

Add grated cabbage and capsicum to the pan and stir well. Cook for 2 minutes.

Add pinch of red chilli powder & black pepper to the contents in the pan and mix well.

Grate the about 1 1/2 cheese cubes and add to the mixture. Mix well and heat for about 2 minutes.

Empty the pan contents in a bowl and allow the mixture to cool.

Spread evenly the about a spoonful of beet mixture on a slice of bread and cover with another slice. Apply butter on outer sides of the sandwich and keep in a pan or toaster or grill.

Remove the sandwich after bread is toasted or grilled to light brown colour.

The crisp beet root sandwiches are ready. Serve with green Chutney, tomato ketchup and grated cheese for enhancing the taste.