1. Wash your beets to get any mud off them, place in a pan and cover with water, bring to the boil and simmer for 40 minutes or until soft inside when poked with a knife.
2. Run the beetroot under cold water and rub the skin off with your hands. Grate and put to one side.
3. Cream the butter and sugar together in a mixing bowl.
4. Slowly add the eggs, followed by sifting the flour and cocoa.
5. Lastly add the grated beetroot.
6. Pop in the oven at 180 degrees celsius for 30 minutes.