Preheat oven to 400º F. Slice off beet leaves close to the stem and scrub the beets clean. Place each beet on a large square of foil and sprinkle with the salt, olive oil and a splash of water. Wrap each beet loosely with the foil.

Place foil-wrapped beets on a baking sheet and roast until a knife or fork comes out with ease when inserted into the beet, about 30 minutes or so (smaller beets will cook quicker than large beets so it really depends). Remove the beets and set aside to cool just enough to handle.

Preheat oven to 350º F. Line two 12-cup muffin tins with paper liners.

In a large mixing bowl, combine the flour, Truvia (or sugar), baking soda, salt and cocoa powder.

Peel the cooled beets and place in a blender or food processor. Blend until pureed.

Add coconut oil, buttermilk, eggs, food coloring, vinegar and vanilla to the beet puree and blend. In two parts, mix the wet ingredients into the dry ingredients, until just combined. Do not over mix. Scoop batter into lined cupcake tins, filling about 2/3 full.

Bake in preheated oven for 15 - 20 minutes or until a toothpick inserted comes out clean.

Let cool and then frost with your favorite frosting (I used a store-bought sugar-free kind). Top with chocolate shavings. Enjoy! Keep leftovers in an airtight container.