Add the beets to a steaming basket over boiling water and cover. Steam for about 20 to
25 minutes, or until tender. Let cool slightly.
Meanwhile, make the balsamic tahini drizzle, if using. Add the water, tahini and balsamic vinegar to a jar with a lid and shake until mixed. Transfer to the fridge to thicken until ready to use, at least 30 minutes.
Preheat the oven to 350oF (176oC) and line a baking sheet with parchment paper.
To a food processor, add the lentils, walnuts, parsley, ground flax, salt, garlic and the
cooked beets. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.
Scoop out roughly 1/2 cup of the mixture at a time and form into patties about 4 to 5 inches in diameter. Place on the prepared baking sheet. Bake for 30 minutes, carefully flipping halfway through.
To serve, divide burgers between plates and top with the balsamic tahini drizzle. Enjoy!