Beet Buns
1. Mix the flours, yeast, salt, and vital wheat gluten together.  Add the water, beets, and onion.  Mix until all the ingredients are incorporated, but do not knead. Cover with plastic wrap and leave at room temperature for about 2 hours or until the dough has risen and flattened out. Place in the fridge and use within a few days.

2. On baking day, preheat oven to 450 degrees F or 230 degrees C. Place a baking stone or baking sheet in the middle rack.  Then place an empty pan or tray on another shelf.

3. Dust the dough with flour and shape into a ball, creating a smooth surface on top.  Divide the dough into 16, then shape each into a ball. Place on parchment paper, cover with plastic wrap, and let rest for 40 minutes. When ready, brush with water and slide the parchment paper with bread dough directly onto the baking stone or sheet in the oven.  Place about a cup of hot water into the empty pan and close the oven door shut. Bake for 20 minutes or until brown and firm. Cool on a rack.

Quickly Pickled Beets
1. Put all the ingredients in a small pot and bring to a boil. Pour over the beets and let sit for 20 minutes to an hour. Drain and keep refrigerated in a jar.

*I had about a cup and a half or 100 grams beets.