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Prepare the beetroot by boiling it for 20-30 minutes, until easily pierced with a knife, then puree it and set aside to cool.
Mix flour, yeast, and salt together in a bowl, then stir in the beetroot, adding water to form a soft, slightly sticky dough.
Let the dough rest, then stretch and fold it multiple times before allowing it to rise until nearly doubled in size.
Shape the dough and let it rest again before baking at 200C for 30-35 minutes.
Cool on a rack before slicing.