Preheat the oven to 375° F. Start by roasting the veggies (onions, garlic, mushrooms, celery, and carrots) in the oven for 20 minutes.
Use pre-cooked quinoa and rice. If you do not have quinoa and rice ready, prepare them in a small pot while the vegetables are roasting. (Cook the quinoa and rice as normal, according to the package.)
Shred the beets. First, rinse the beet until all dirt is removed, then peel the skin using a potato peeler. Using a cheese grater, shred the beet until you have one full cup. (consider using gloves when shredding the beets)
Once the quinoa, rice, and veggies are done, combine all ingredients except the beets and almond meal into a food processor or blender. Blend the ingredients lightly, just to break down larger chunks, and combine the ingredients.
Transfer the mixture into a large bowl, then slowly stir the beets into the mixture. Be sure to mix thoroughly so all the ingredients are well combined.
Add the almond meal 1 tablespoon at a time to absorb any excess moisture. The mixture should now be thick and you can easily form patties.To form patties, take about 1/2 cup of the mixture and use your hands to form small balls. Place on a parchment-lined baking sheet and flatten slightly.
Bake at 375° F for a total of 30-35 minutes. Be sure to flip halfway through, but handle the burgers with care so they do not break.
Enjoy on a bun or on a bed of mixed greens with your favorite toppings