Steps
- Preheat the oven to 425°F / 220°C. Measure 2 tablespoons of canola oil and heat half in a skillet over medium heat.
- Cook 1 finely chopped red onion, 1 tablespoon of cumin seeds, and 2 finely chopped garlic cloves for 8 minutes, until soft and golden.
- Finely grate 150g of drained cooked beets, reserving their liquid. Mix the onion mixture with the beets, 200g of cooked quinoa, 50g of all-purpose flour, 2 tablespoons of ground flaxseed, and ½ small chopped bunch of cilantro.
- Season with salt and pepper and rest for 5 minutes. With wet hands, shape 4 patties on a parchment-lined baking sheet and brush with the remaining canola oil.
- Bake for 15 minutes, turn, and bake for 10 minutes more, until firm and browned at the edges.
- Whisk 25ml of reserved beet liquid, the juice of ½ lemon, 100g of low-fat soy yogurt, and 50ml of extra-virgin olive oil. Season with salt and pepper.
- Arrange the patties over 200g of arugula, drizzle with the dressing, and garnish with cilantro.