Through Bethesdabakin, I met an Australian vegan named Dom who added vegetables into his bread. More recently, I've seen some amazing roast beet loaves on Facebook, and from bakers as far away as Sweden to Israel. So I had to give it a go.
With no specific guidance, I winged it, making a pain de campagne, added roasted beets and some German bread spices; fennel, coriander and caraway, (brot gewurze). I mixed rye and wheat for the dough. The pink hue of the dough was really amazing.
As for taste, I tried it with a cheese my neighbor made. Imbibed in olive oil, peppers and garlic, I have to admit that I could not taste the bread's beets. But it was beautiful and delicious on it's own.