Combine the almond and tapioca flours, baking powder, and sea salt in a large bowl. In a blender, combine the almond milk, apple cider vinegar, and beet. Pulse until smooth, add the eggs, maple syrup, coconut oil, and vanilla, and blend again until smooth. Add the blender mixture to the bowl with the dry ingredients. Whisk all ingredients together until smooth. This should resemble a typical waffle batter, but with a pink hue!
Pour onto waffle iron and cook approximately 4-6 minutes, until the waffles are cooked through and slightly crispy on the outside. Cooking time will vary depending on your waffle iron. Enjoy with toppings of your choice!
The short prep time reflects using pre-cooked beets for this recipe, such as the Love Beets brand. I highly recommend doing that, since it saves a lot of time. If you need to cook the beet yourself, you can clean and trim one, rub it with a little olive oil, then wrap it in aluminum foil and bake on the center rack of the oven for 40-55 minutes at 400 degrees F.
Possible toppings: butter, maple syrup, fresh fruit (raspberries look very pretty!), shredded coconut, chocolate chips
Cool completely before storing in an airtight container in the fridge for up to 5 days. Do not stack on top of each other while cooling. Reheat in the toaster, microwave, or under the broiler. You can also freeze these waffles for up to 3 months and reheat in the toaster.
Depending on the size of your waffle iron, the batter may make more or less than 8 waffles.