Beet and Vegetable Cutlet

Intended to make Peruvian Causa but ended up making the beet cutlets.
I grew up eating the cutlets as a birthday party finger food or as supper and I love these cutlets to date.
It is a cumbersome process, but the benefits of beets  outweigh the tedious effort in making them.
Beets help the bone marrow to produce new blood cells  and boost immunity. They are also excellent source of fiber, foliate and manganese.

2 medium sized beets peeled and halved
2 potatoes cubed
1/2 cup edamame
1 cup French beans finely chopped
4-5 baby carrots chopped

1 large onion minced
1 small green pepper julienned
1 bulb garlic crushed and chopped
1 inch ginger grated
1/4 cup kale finely chopped

2 tbsp oil
2 tsp cumin
2-3 tsp salt
1 jalapeño chopped

2 tbsp walnut meal
2 tbsp flaxmeal
1. 5 tsp chia seeds roasted

Durum Semolina for dipping the cutlet dough

In a wok, warm the oil, splutter the cumin and saute the garlic, onions, green pepper and kale till they are soft. Add the grated ginger when the onions are almost transparent. In the meantime, boil the veggies and let them cool.

Grate the beets and mash the other veggies.
Mix all the veggies with the onions and garlic in the wok.  Mix in the walnut and flaxmeal with chia.  Add salt.Heat the mixture.  Let it cool.
Scoop round balls from the beet and Vegetable mixture. Dip them in durum semolina and gently flatten them.

Grill or Roast them on a skillet until both sides brown. Brush the skillet with oil before roasting.

Serve with fresh cilantro and mint sauce.
This recipe makes atleast 6-7 servings.