Preheat oven to 400F.
After making beet juice in the juicer, set aside the beet pulp.
In a medium skillet, sauté the onion and garlic until translucent and fragrant, about 4 minutes.
Add to a food processor or blender and wait for it to cool slightly.
Add beet pulp, carrot shreds, parsley, seasonings, beans and flour and pulse. I added in olive oil as needed to get the processor to really move and combine everything. Blend until a paste in formed.
Scoop out a small amount and form into a patty, placing on a parchment lined baking sheet and repeat until all of the mixture is used.
Bake at 400 for 30 minutes, flipping halfway. Serve with tahini sauce, tzitziki, or a hummus and enjoy!