Wash, peel, and quarter beet. Place into a saucepan and fill with water (covering beet by about 2"). Boil over medium/high heat for 15 min., or until soft.
While beet cooks, pre-heat oven to 350ºF. Also, in a mixing bowl, whisk together oat and coconut flours. Set aside.
Once beet is soft, transfer to a food processor and pulse. (*Do not dump beet-infused water - you will need this.)
Measure 1/4 cup of ground beet. Add to mixing bowl with flours.
Add 1/2 cup bright-red infused beet water.
With a spoon, begin to mix all ingredients together. Mix until you're left with a bunch of crumbly bits. Then, use your hands to knead into a doughball.
Sandwich doughball between two pieces of parchment paper and roll flat (about 1/4") with a rolling pin.
Stamp with a heart-shaped cookie cutter, or another cookie cutter of your choice. Place treats onto a parchment paper-lined baking sheet.
Bake for 25-30 minutes.
Transfer to a wire rack to cool.
