Heat 3 teaspoons oil in a pan. Add cubed onions and saute for a minute.
Add rinsed methi leaves and mix well. If you leaves are matured you may finely chop them. Saute for a minute.
Add cubed carrots, beets, capsicum and saute well for 4-6 minutes. They should get cooked yet be crunchy.
Top with toasted nuts. Mix well.
Add salt, cumin powder and pepper powder. Finish with a squeeze of fresh lemon juice. Mix well.
Serve winter beetroot salad immediately.
