Preheat the oven to 400 degrees Fahrenheit.

Rinse and gently scrub 3 medium beets, then individually wrap them in foil.

Place the beets on a jelly roll pan and bake for 1 hour, or until a fork pierces through the center of the beets with ease. Carefully unwrap the beets and let cool for 30 minutes.

Scrape off the beet skins (they should peel off easily) and chop into chunks. Add the beet chunks to a food processor and purée until completely smooth.

Preheat the oven to 350 degrees Fahrenheit and line an 8x8" brownie pan with parchment paper both ways.

In a small bowl, whisk together the oat flour, erythritol, sorghum flour, cocoa powder, baking powder, salt and xanthan gum.

In a large bowl, whisk together the beet puree, melted cacao butter, warm almond milk, vanilla extract, butter flavor and stevia extract.  Dump the dry ingredients over the wet ingredients and whisk well.

Last, whisk in the vinegar and optional mini chocolate chips.

Scoop the mixture into the prepared pan and spread it out with an offset spatula.  Bake for ~34 minutes, or until the center of the brownies spring back when tapped.  Let cool, then slice and serve.