Peel and chop the beet into small pieces. Fresh is best to avoid added salt.
Boil the beet pieces in 1–2 cups of water for about 15 minutes, until soft.
Remove the beets but save the water. Pulse the cooked pieces in a food processor until they resemble cauliflower rice.
Mix the oat and coconut flour. Add 1/4 cup of the processed beet and about 1/2 cup of the beet water for color.
Knead until a dough forms.
Roll the dough to 1/4 inch between parchment sheets and cut into shapes.
Bake at 350°F for 30 minutes. Store in the fridge or freezer.
