They're pink! (even though they look red)

It's true, no retouching, no color changes; the lentil patties are pink! Even though you all probably think it's my amazing magic skills, I'm going to let you in on the secret. It's from red beets (pretty cool, I know). So, red beet patties, quinoa and creamy roasted veggies; it was colorful and yummy! My plan was to use carrots (which you can of course also do), but we were out and I found beets in the fridge and decided to go for it. Be carful when pealing and grating the beets; they have a tendency to turn everything they touch a gorgeous shade of purple that you perhaps don't want on your kitchen counter.

Two servings (and perhaps some leftovers)
Roasted vegetable gratin:
1/2 eggplant
1/2 zucchini
1/2 red onion
1 red bell pepper
10 cherry tomatoes
1 1/2 tsp. herb salt
2 tsp. thyme
Black pepper
1 tsp. lemon juice
Oil
2 dl vegan cooking cream
2 tbsp. mango chutney
1 1/2 tbsp. chili sauce
1 tbsp. teriyaki sauce
A handful of pumpkin seeds

Lentil & beet patties
1 dl red lentils
2 dl water
1/2 onion
1/3 dl breadcrumbs
1/3 dl roasted salted sunflower seeds
1 clove of garlic
1/2-1 red beet (depending on size)
1/2-1 tsp. herb salt
Pepper

1 dl quinoa
1 tsp. vegetable bouillon

Switch to oven on 200 degrees.
Cook the lentils in the water with a pinch of salt for 10 minutes.
Chop the veggies for the gratin in the kind of pieces you like, not too big though. Place in an ovenproof dish, add a lug of oil, the salt, pepper, thyme and lemon juice. Mix up and pop in the oven for 15 minutes. Mix the cream, chutney, teriyaki and chili sauce.
Chop the onion and garlic for the patties. Peel and coarsely grate the beet. In a mixing bowl, combine the cooked lentils with all of the ingredients for the patties except the grated beet. Quickly zap it a couple of times with a hand blender. Add the beet and stir until well combined.
When the vegetables are done, pour the cream over them and sprinkle with the pumpkin seeds. Put them back into the oven for another 15 minutes.
Cook the quinoa with the bouillon according to the instructions given on the package. Heat a pan with some oil. Form small patties of the lentil batter/mixture/paste and fry in the pan on moderate heat, a couple of minutes on each side.
Serve the patties with the vegetables and the quinoa. Pretty pretty!