Three shredded-beet patties with carrot stick garnish
Appetizers and Sides

Veggies with a Twist

This recipe makes a great dinnertime side dish. The blend of seasonings pairs wonderfully with the carrot and beet mixture and provides a perfect golden crunch. Serve alongside beans and rice, or even with additional roasted vegetables.

Prep Instructions

  • Yield: 6 (4½ oz) servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Recipe Ingredients

  • 2 tablespoons olive oil, divided
  • 3/4 cup quinoa flakes
  • 1 cup carrots, grated
  • 3/4 cup beets, grated
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons curry powder
  • 2 tablespoons chia seeds, ground
  • 6 tablespoons water
  • 1/4 cup quinoa flour


  1. Preheat oven to 350°F.
  2. In a medium skillet at medium-high heat, add ½ tablespoon of the olive oil and pour in the quinoa flakes. Toss them to toast until golden brown.
  3. In a medium- or large-size mixing bowl, combine the carrots, beets, garlic, thyme, salt, pepper, curry powder, and the toasted quinoa flakes. Mix well.
  4. In a small bowl, combine the 2 tablespoons ground chia seed with 6 tablespoons water and wait a few minutes until it becomes gelatinous.
  5. Fold chia mixture and carrot flakes into the carrot and beet mixture, coating well.
  6. In a skillet, add the remaining 1½ tablespoons oil and sear the patties on both sides.
  7. Place on a sheet pan with parchment paper and bake at 350°F for 12–15 minutes.

Nutritional Data

Calories: 161.25
Fat: 6.99 g
Saturated Fat: 0.81 g
Cholesterol: 0 mg
Sodium: 211.54 mg
Carbohydrates: 21.72 g
Fiber: 4.61 g
Sugars: 4.65 g
Protein: 3.99 g
© AdventHealth