In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and yeast and whisk well to combine.
Sift together the beetroot powder, flour and salt then pour into bowl on top of the water.
Mix on the recommended speed for 10 to 15 minutes till smooth and elastic.
If the dough is dry while it is mixing, add a some more water a tablespoon at a time allowing it to mix well before adding more.
In the meantime, spray a sheet tray or a large flat bottomed tupperware container with oil spray.
When the dough is done, divide the dough into desired amount of portions and round into balls
Place portioned dough onto oiled tray or container and drizzle top with olive oil to prevent it from getting a skin. If using a tray, cover with plastic wrap and place in the fridge, if using a tupperware container, be sure to snap the cover into place so it's closed properly and refrigerate