Vegan Beetroot Chocolate Cupcakes

Preheat oven to 375°F (190°C).
Remove stems and roots from the beets, scrub clean under water, and wrap in foil with a drizzle of canola oil.
Roast the beets for 1 hour or until a knife easily pierces through them.
Let cool completely in the fridge.
Once cooled, peel and grate or puree the beets in a blender with a little water or orange juice.
Measure ½ cup of beet puree and set aside.
Line a muffin pan with paper liners.
In a large bowl, whisk together almond milk and vinegar; let sit for 5 minutes to curdle.
Add sugar, oil, vanilla extract, and beet puree, then beat until the mixture becomes foamy.
In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
Slowly mix the dry ingredients into the wet mixture, using a hand or stand mixer, until no lumps remain.
Fill cupcake liners ¾ full with batter.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely on a cooling rack before serving.
Dust with cocoa powder before serving.