1In a food processor, add the chopped beets, cauliflower rice, dairy-free mozzarella, and coconut flour and process on high for 4-5 minutes, scraping down sides halfway through.
2In a large saute pan, bring ghee to a medium-high heat.
3While the pan is heating, make the beet balls. Grab about 1-2 Tbl and roll it in the flour, the egg, and then the panko. Place each breaded beet ball on a plate.
4When ghee has heated up, add each breaded beet ball to the saute pan and cook each side for 3-4 minutes until golden brown. Garnish with chopped parsley and serve immediately.