• Clean & quarter beetroot, divide between 2 sheets of foil. Drizzle 1 tsp olive oil each, season with Salt & Pepper + 2 sprigs thyme each. Wrap to form a foil pack. Roast for 45 min or till the beetroot is tender. Allow to cool and peel. 

While the beetroot is roasting...

• Bring 375ml (2.5 cups) of water to a boil in a medium saucepan with a lid. Add a 1/8^th tsp salt and the washed quinoa & bring back to a boil. Reduce heat cook toll water is simmering. Cover & cook for 15-20 mins till the quinoa is cooked & water is absorbed. Turn off the heat and leave covered for 15 mins. 

  Note* Both the above steps can be done up to 2 days in advance.
• Place the peeled beetroot in a blender and pulse a few times till the beet is partly crushed with a few chunks remaining. Transfer to a bowl, add in the rest of the ingredients and mix well to combine. If the mix feels too loose add 1 more tsp flour. Shape into 10 even-sized patties. 
• Line a baking tray with parchment paper and place patties on it. Drizzle some olive oil on each and bake for 12-15 min each side. 

For the Avocado Apple Chutney

• Combine all the ingredients along with 2 tbsp water and blend till smooth. Transfer to a serving bowl and set aside.
• Serve warm patties with the chutney as an afternoon snack or make ahead for a nice lunch bowl or wrap. Easily turned into appetizer while entertaining, make the patties ½ the size while rolling to achieve 20.