Preheat the oven temperature to 180 C
Line the base and sides of a 24 cm spring base cake tin with baking paper.
Cook the whole beetroot in a pressure cooker or boil it with the skins on until tender. Set aside to cool slightly before peeling off the skin.
Blend the beetroot just enough to break it down while retaining some texture.
Place the chocolate over a double burner and melt the chocolate.
Mix the eggs, oil, sugar and vanilla together in a bowl using a hand blender. Stir in the melted chocolate and beetroot.
Sift the cocoa and baking powder into the wet mix with the almond meal and salt and fold it through the mixture. Don't over work the mixture.
Pour the cake mix into the cake tin and place in the oven to bake for approximately 50 minutes.
Test the cake is ready by inserting a skewer through it's centre. If it comes out clean it's OK.