Peel the beet, chop into big chunks. Place it in a steamer, and steam for 10-15 minutes.
Once cooled, transfer to a blender and grind to a fine paste by adding warm water.
Combine flour, baking powder, and salt in a bowl. Mix dry ingredients until well combined
Add oil and beet puree.
Mix well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.
Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth.
Cover the dough with a clean kitchen towel and allow to rest for at least 15 minutes.
After the rest period, roll each dough piece into a rough circle, about 6-7 inches in diameter, by dusting some flour.
Heat a cast pan iron over medium heat, Place one tortilla into the pan and allow to cook 30 seconds to 1 minute or until the bottom surface has a few spots and the uncooked surface is bubbly. Flip to other side and cook for 15-20 seconds.
Immediately, transfer into a tortilla warmer or place it in between kitchen towels to hold it warm.