2 large beets

⅔ c uncooked quinoa

1 ¼ c water

Salt

2 c panko breadcrumbs

½ c onion, finely chopped

¼ c capers, drained and roughly chopped

1 garlic clove, minced or grated

1 tsp fresh thyme

3 oz fresh goat cheese

3 large eggs, beaten

Olive oil

Ground pepper

Cook beet in saucepan with 1 in water and salt. Simmer until tender 35 - 60 min. Cool, peel, and grate with large grater.

Meanwhile, put quinoa, salt, and water in small saucepan with lid. Bring to boil, reduce heat and simmer until water is absorbed (15-18 min). Drain extra water if tender, or add water as needed. Cool completely.

In large bowl add beet, quinoa, panko, onion, capers, garlic, thyme, and salt. Toss to mingle. Break up goat cheese, add to mixture and work them in. Add eggs and toss. Let mixture sit about 15 minutes so panko can hydrate. Shape into patties and fry in olive oil about 5 minutes per side.