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Heat oven to 200C/400F and grease a baking tray with oil.
Peel the beetroots and slice into chunks. Whiz in a food processor or mini chopper until fine. Transfer to a large bowl and set aside.
In a dry frying pan, toast the walnuts for a few minutes until lightly golden. Add the walnuts and kidney beans to the food processor (no need to clean after the beets) and pulse once or twice until crumbly.
Add the walnut bean mixture, bread crumbs, chopped onion, oregano, thyme, salt and pepper to the bowl of beetroot and combine well, you’ll need to use your hands. Squish the mixture well so that it sticks together.
Roll into balls and place onto the baking tray.
Bake the beet balls for 25-30 minutes, turning halfway through.
For the pasta or zucchini noodles: Zucchini noodles can be eaten raw or cooked. Spiralize the zucchini in a hand-held or freestanding spiralizer. If cooking, blanch the noodles for a minute or so in a pan of boiling water until hot, then drain. Gently toss them in the marinara then divide onto plates and top with the beet balls. Serve immediately.