First of all grate the raw beetroots. Squeeze out the juice. Keep it aside.

In a bowl mix all purpose flour/maida and salt. To this add grated beets.

Meanwhile in a mixing bowl add honey to warm water and mix well.

Add yeast to this and cover for 10 minutes to activate. Yeast should begin to foam. Add butter to this.

Now add these liquid ingredients to maida salt mix (dry ingredients) and knead dough.

To bind the dough keep adding warm milk while kneading to get a very soft and pliable dough.

Grease a deep dish/bowl with oil. Transfer kneaded dough to this bowl. Apply some oil all over the dough so that it's coated well from all sides.

Cover and keep in a dry and warm place to rise for 1 hour or until it gets doubled.

By now the dough will become bright pink color due to the beets. After an hour punch dough and knead for 5 minutes. Cover and let rest for 5 minutes.

Transfer this dough to a floured counter. Roll it out into a rectangle not bigger than the width of the pan you are using.

Cover with a kitchen towel and leave it to rise for another 1 hour or till it rises well.

Meanwhile preheat oven to 180°C for 10 minutes. Bake beetroot bread for 35 to 40 minutes or till it turns golden on the top.

If the bread appears to be browning too quickly, cover it with a foil.

Remove from the pan after half and hour. Place it on the wire rack to cool down completely.

Cut into slices and enjoy with Tea/coffee.