Cook your quinoa according to instructions. Once cooked, leave to cool down slightly.
While the quinoa is cooking, prepare the beets by peeling them and grate them finely on a box grater. Squeeze out the juice from the beets. They don't need to be completely dry, but it's good to try to squeeze out the majority of the juice.
Place the beets in bowl together with minced garlic, egg, quinoa and seasoning and 2-3 tbsp flour, or more if the batter is too wet. You don't want the batter to be completely dry, but not too wet either. Divide into three portions and form them into a burger. (Note 1)
Fry on medium heat in a little bit of oil for 4-5 minute on one side, turn gently (DONT FLIP!) and then for another 4-5 minutes on the other side.
Serve with a slice of chevre, a dollop of horseradish sauce, rocket and sprouts.