*To roast beets, preheat oven to 400°F, wrap beets in foil pouch and cook to tender, about 1 hour to 90 minutes for larger beets. Let them cool in the pouch then just rub off the skins with paper towels. Store peeled beets in a plastic bag for 10 days and up to 2 weeks.
Grind nuts to breadcrumb-like consistency in a food processor. Place black beans in a bowl and mash them with a fork, then add garlic and egg, and stir to combine. Add shredded/processed beets, lemon juice and rice, and season with salt, pepper and paprika. Stir to combine and form 4 patties.