Clean the beet greens with water for 3-4 times. Drain and chopped them very fine. Keep aside.
Heat oil in pan or kadhai at medium heat. Once oil is hot, add cumin seeds. Once cumin seeds crackles or gets brown in color. Add chopped garlic and chili. Saute it for few sec or till garlic gets golden in color. Add asafoetida (hing) and saute for few sec.
Add chopped beet greens and salt to taste.
Stir it and cook with lid on till the stamp gets soft and and dry. Approximately it will take 25 minutes to cook.
Once its done, turn off the heat and cover it and keep aside.
Cook rice in parallel while beet greens are getting cooked. Clean brown rice 2-3 times with water. Cook rice along with 2-1/3 cup water, salt, lemon juice and cumin seeds in a rice cooker in brown rice mode.
If rice cooker is not available, cook it in a pot for about 30-35 minutes till rice gets soft and all water gets evaporated at low to medium heat.
Once its done, Keep it covered for about 10 minutes before using for the rolls.
To make red beans sauce, please check out my red beans curry recipe below. Grind the curry to make a thick smooth sauce for this recipe.
You would need Bamboo wrap to prepare the roll. Wrap a bamboo mat with clear plastic wrap. Spread half of rice in a rectangle form evenly. Place some beet greens and coriander leaves at the end of the rice bed.
Start rolling from bottom of veggie side tightly and firmly with bamboo mat until bottom end reaches the other edges and it makes become like a cylinder.
Cut the roll in to 7 pieces using sharp knife. Clean the knife using wet cloth after each cut.