Pressure cook a kilo of beetroots. Don’t overcook it, we need the beetroots to retain their crunchiness. Then peel and grate them (not too fine) In a large pan, saute a tablespoon of butter and roast some nuts.
Then add the grated beetroot, the milk and the vanilla essence.
Cook for a while, as the liquid from the beetroot and the milk start to evaporate, add the condensed milk (you can completely ignore the condensed milk and use more milk and sugar, the condensed milk just speeds up the process a bit)
Keep cooking on low flame with constant stirring until the mixture comes to a halwa like consistency.
Serve hot with vanilla ice cream or cold. You can garnish with more nuts if you like.
Tip : Cashew nuts and almonds go well with this halwa, pistas do not go as well.