Preheat oven to 350° F. Slip the skins from the roasted beets. Chop them into small pieces, by hand or in a food processor.
In a blender puree the oil, honey, eggs, orange zest and vanilla.
Measure 1 cup of the chopped beets and add to the blender. Puree until smooth. Marvel at the color. Pour into a large bowl.
Whisk the flour, cocoa powder, baking powder and salt in a separate bowl. Add the dry ingredients to the beet, oil, and egg puree, then beat with the whisk for at least a minute.
Drop by tablespoons (or a #70 ice cream scoop) onto silicone baking mat or parchment-lined baking sheets.
Bake about 10 minutes, until the center of a cookie springs back when touched with a finger. Cool. Remove from the baking sheet with a spatula. (You won’t be able to pick the cookies up before scraping them from the pan.)
Spread a teaspoon or so of Chocolate Honey Glaze on top of each cookie.