Preheat oven to 350 degrees F.

Chop beet into half-inch pieces. Place in steamer basket over boiling water, covered, until beet is easily pierced with a fork (about 10-15 minutes). Set aside.

While beet steams, prepare chocolate frosting. In small bowl, combine cacao, maple syrup and coconut oil until smooth and creamy. Refrigerate to firm up.

In blender or food processor, blend all wet ingredients (once beet is ready) until a smoothie-like consistency forms. Set aside.

In large mixing bowl, combine all dry ingredients and mix well. Pour wet ingredients into the dry mixture and mix until thoroughly combined.

Pour batter into an 8x8 greased or parchment-lined pan. Bake for 25-30 minutes, until firm.

Let brownies cool for 10 minutes before frosting, cutting and serving. If the frosting is too hard to spread, let it sit out for 5 minutes or so until it becomes easily spreadable.