Beets and peas veggie balls

  These delicious veggie balls are great in sandwiches or as an appetizer! To roast the beets, simply peel and dice them, then place them on a baking sheet lined with parchment paper and drizzle with a couple of spoons of extra virgin olive oil and toss to coat evenly. Bake them at 400F for about 20 minutes or until fork tender.

Ingredients (serves 4-6)

- 3 cups roasted beets (about 6 medium sized beets)

- 2 cups frozen peas, boiled and drained

- 1 red onion, minced

- 1/2 cup seaflower seeds

- 1/2 cup panko breadcrumbs

- sea salt and freshly ground pepper, to taste

  Preheat the oven at 400F and prepare 2 baking sheets by lining them with parchment paper. Purée the beets and the peas using a food processor then transfer to a large bowl. Add remaining ingredients and mix well using a wooden spoon. Taste and adjust the seasonings. Using an ice cream scoop (or your hands), shape the veggie balls then place them on the baking sheets. Bake for about 25 minutes or until slightly crispy on the outside. Enjoy!