Christy, I'm fascinated by the beetroot concept as I have a friend with food-chemical-sensitive kids and she is the mistress of white and pink (cochineal) food, although she recently discovered she could use turmeric for yellow with no problems.

What sort of beetroot do you use...from a can? Fresh? Fresh but cooked? Dying to know because her kids would be besides themselves with glee if they could have Hot Pink food!