Preheat the oven to 350°F.
Roast the beet, whole and unpeeled, in tin foil for 30 minutes or until a fork can easily be inserted into the center of the beet.
Let cool and remove the skin (the skin will easily come off of the beet).
In a sauté pan, caramelize the diced white onion with 2 teaspoons of olive oil. Let the onions cool.
Combine the beet tahini ingredients in a food processor. Season to taste and set aside.
Cook the black rice to package instructions. Using a vegetable or chicken stock instead of water adds great flavor to the rice!
Clean out the food process and add all of the pesto ingredients, minus the olive oil. With the food processor running, slowly pour in the olive oil. Season to taste and set the pesto aside.
Once the caramelized onions are cooled (so they don’t cook the egg in the meatball mixture), combine the meatball ingredients. Form into 2” meatballs and cook in a sauté pan with olive oil on medium heat.
Flip the meatballs once one side is golden brown and crispy.
Add the cooked black rice to a plate, top with the falafel chicken meatballs, and drizzle the beet tahini sauce over the meatballs. Swirl the mint pesto sauce and a drizzle of good olive oil in circles around the edge of the plate. Top with fresh flat-leaf parsley leaves & chopped toasted pistachios. Enjoy!
