If the beets or quinoa are not cooked yet, see below.*

Preheat the oven to 350. Blend the seeds, sunflower butter or nut butter and garlic in a food processor. Add the beets and vinegar to the seeds and pulse until combined.

Once well incorporated, form into 1/4 cup patties or form into larger ‘burger’ size and shape. Place on a baking sheet lined with parchment paper. Bake for about 8-12 minutes until the bottom is just drying slightly and lightly golden. Flip over the patties and bake for another 8-12 minutes until lightly crusty on the base side.

*If the beets are not cooked yet, they can be roasted which brings out the sweetness but takes awhile in the oven or they can be steamed or boiled which is a touch faster. Please know, you can cook these beets up to a week ahead.

To roast the beets: Preheat the oven to 400. Scrub the beets and wrap in foil or a lidded oven safe container. Bake for 30-50 minutes depending on the thickness of the beets until they are tender and can be cut with a butter knife. Cool slightly and then run under cold water to remove the skins.

To boil the beets: Trim the beets and place in a pan of boiling water. Simmer until they are tender. Run under cool water and peel off the skins.

*For the quinoa, combine 1 part rinsed quinoa with 2 parts water. For this recipe, 1/2 cup of quinoa with 1 cup of water will give you plenty of quinoa for this recipe, but multiple it and have more available for other quinoa recipes throughout the week. Bring up to a simmer for about 12-18 minutes until the quinoa is just barely starting to uncurl.