Using a food processor, puree beet until their in very small chunks about the size of rice.

In a medium bowl, combine the sugar, yeast, and warm water. Stir and let sit for 10 minutes.

Into the same bowl (after the 10 minutes), stir in the almond milk, garlic, oregano, parsley, and olive oil.

In a large bowl (preferably of a stand mixer) stir together the flour and salt. Pour the beet puree into the flour mixture and stir together rubbing the beets into the flour using the back of a spoon.

Pour the wet ingredients into the bowl of the dry ingredients and beet mixture and mix until just combined (can do this by hand, with the paddle hook, or with a wooden spoon. It should begin to form a shaggy dough.

Using the dough hook (or kneading by hand) knead the dough for 7-10 minutes on medium speed. It's done once the dough begins to get smooth. If the dough is excessively sticking to the hook, sprinkle in a bit more flour 1 tablespoon at a time.

Using your hands, roll the dough into a ball, lightly grease it with olive oil, and leaving it in the same bowl, cover and let rise for one hour.

Once done, on a well greased surface (I've found this easier than a floured surface) roll the dough out into a rectangle that's 8 inches by about 15 inches long and about 1/4 inch thick. I use a gently greased rolling pin for the rolling.

You want to cut strips that are 8 inches long and 1 inch thick.

Taking 1 dough strip at a time, roll the dough gently and then make the knots according to THESE instructions.

Place the rolls 2 inches apart on a baking sheet lined with parchment paper or a silicon mat. Place in a warm spot and let rise for 1 hour.

Pre-heat your oven to 350 degrees F.

Bake for 15-18 minutes or until the tops just begin to brown.

Once done, let cool slightly.

Optional: brush the tops of the rolls with softened vegan butter and sprinkle with a bit of sea salt (SO GOOD this way!!).

ENJOY!!