1. In a large mixing bowl, combine the flour, salt, and yeast. Create a well in the center and pour in the warm water, honey, and olive oil.

2. Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.

4. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise for 1 hour or until doubled in size.

5. Punch down the dough to release any air bubbles, then knead in the grated beetroots until evenly distributed.

6. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let it rise for another 30 minutes.

7. Preheat the oven to 375°F (190°C).

8. Bake the Beetroot Bread for 35-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

9. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.