Place the beet noodles into a food processor and pulse until rice-like. Be careful not to over-pulse, so go slowly.

Heat the olive oil in a large skillet over medium-heat. Once heated, add in the garlic and shallots. Let cook for 30 seconds or until fragrant and then add in the beets. Season the beets with salt, pepper and add in the thyme.

Stir to combine and add in the vegetable broth. Bring to a boil and then lower to a simmer. Let cook for 5-7 minutes or until beets soften. Once softened, remove from heat, stir in the parmesan cheese and walnuts and stir until cheese melts into the risotto.

Serve immediately.