Cook the beets using any preferred method — microwave, boil, or roast whole — until tender but not overdone. Plunge into cold water to cool, then peel and cut into chunks.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Place half of the oats in a small bowl and cover with ¼ cup boiling water. Let stand until needed.

Heat the oil in a small skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and scallions and continue to sauté until soft and beginning to turn golden.

In a food processor, combine the beets, onion mixture, both the soaked and dry oats, beans, cumin, and both kinds of paprika. Pulse until the mixture is evenly and finely chopped, scraping down the sides as needed.

Transfer the mixture to a bowl. Taste and adjust seasonings, then season with salt and pepper.

Lightly oil a ½-cup measuring cup and pack it firmly with the beet mixture. Invert onto the baking sheet with a sharp tap and flatten to about ½-inch thickness. Repeat with remaining mixture. (For smaller slider-sized burgers, use a ¼-cup measure.)

Bake for 15 minutes until the bottom is starting to brown. Carefully flip each burger and bake for another 15 minutes until lightly browned on both sides. Serve hot or warm.