Preheat oven to 200c. Wrap your uncooked beetroot, unpeeled, in tin foil. Fit snugly in a roasting tin and roast in the oven for about an hour and half or until tender. (If using ready cooked beetroot, skip this and go straight to step 2).

Meanwhile, sift together the flour, cocoa powder and baking powder into a large mixing bowl.

Stir in the caster sugar. Put to one side.

Once your beetroot is cooked, peel and chop into large chunks. Puree in your blender.

Add the yogurt.

Add the Vanilla extract and oil and blend until thoroughly mixed.

The blender will now look Pepto-Bismal pink.

Make a well in the centre of the dry ingredients and pour in your hot pink beetroot mixture.

Combine gently but do not over stir.

Pour into a lined muffin tin.