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1
Heat oven to 370 degrees.
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2
Dice shallots and garlic.
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3
Heat olive oil in a pan over medium-high heat. Add shallots and garlic to the pan and saute until transparent.
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4
If you have a food processor: Wash beets and carrots and remove the stems and root. Roughly chop the bodies into half inch pieces and put in the food processor with the pumpkin seeds. Pulse until finely chopped.
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5
If you do not have a food processor: Wash beets and carrots and the remove stems and root. Grate the beets and carrots and crush the pumpkin seeds using a meat tenderizer or the back of a frying pan.
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6
Add the eggs and the cayenne, cumin, curry, and black pepper to the beet, carrot, and pumpkin seeds and mix with a spoon until combined.
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7
Form palm size patties with your hand and place on a greased oven sheet. Cook the beets for 25 minutes until firm, but not dry.
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8
While the beet patties cook, mix the avocado, ricotta cheese, and dash of champagne vinegar in a small bowl. I used a fork to combine the ingredients together. The texture should remain thick.
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9
Assemble the sliders by putting a layer of the avocado ricotta cheese on the bottom bun or round piece of corn bread. Then lay down a thin slice of orange. Finally, top with one of the beet patties. Either cover with the top bun or add an extra dollop of ricotta cheese.
