Preheat oven to 425°F and spray a doughnut pan with cooking spray

In a bowl, add all of the dry ingredients - the brown rice flour, baking powder, sugar, and salt and stir

In a separate bowl, whisk the egg then add the almond milk, vanilla extract, melted butter and beets and mix well.

Add the liquid ingredients to the dry ingredients, stirring till well incorporated..

Spoon the batter into the doughnut pan.

Bake at 425°F for 12-14 minutes.

Let doughnuts cool in the pan. and then remove

Add powdered sugar into a bag (David used a paper one, but I used a plastic one, place doughnuts (one at a time) in the bag and shake with the powdered sugar until well coated. Tap off any excess powdered sugar and repeat with the remaining doughnuts.

Enjoy immediately!