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In two separate bowls, combine the flour and tapioca starch
Add 30 ml of oil to each and whisk until smooth
In two separate glasses, mix the liquids and seasonings (one with water, the other with beet juice)
Gradually pour each liquid mixture into its bowl, whisking constantly
Let rest for 10–15 minutes, then whisk again
Pour the red mixture into a squeeze bottle (or use a spoon)
Grease a large baking tray, pour a thin layer of the white mixture, and add red lines to create a marbled effect
Bake at 175°C (350°F) for 5–7 minutes, until bubbling and set
Cut into strips and serve