Step 1

If baking, preheat oven to 350°.

Step 2

Heat oil in a skillet on medium heat, then add the minced garlic to saute. After about 30 seconds, toss in the diced beets and carrots. Stir, reduce heat, and cover with a lid to speed cooking. Cook for about 15 minutes, and check halfway through.

Step 3

Add the beans and rice, and stir well.

Step 4

Add the walnuts and parsley. Then add the paprika, cumin, black pepper, and salt. Remove from the heat.

Step 5

Transfer about 1/3 of the mix to a food processor and blend until you’ve got a thick paste.

Step 6

Place the puree back into the skillet and stir all of the ingredients together again. Season to taste with salt.

Step 7

Form into tightly packed patties, and place on a parchment paper lined baking sheet, or on the grill. If baking, cook for 35 minutes. Grill 4-5 minutes each side.

Step 8

Serve with avocado or tahini on a bun or over salad greens. Also amazing with cucumbers, and pickled veggies or sauerkraut and kimchi.