Preheat oven to 350F.  Sift flour, cocoa, baking soda, and salt together.  Set mixture aside.  In a large mixing bowl beat sugar and eggs until light yellow.  With mixer running slowly drizzle in oil.  Mix until smooth.  Add buttermilk alternately with flour mixture. Add beet puree. Mix.  Slowly add 1 cup boiling water until batter is smooth.  Mix in vanilla.  Bake in preheated oven for 40-45 minutes for a 6 x 3-inch deep pan.  Or until cake springs back with lightly pressed or when a toothpick inserted comes out clean.

9 x 13 or 9-inch rounds bake 25-30 minutes

Cupcakes bake for 18-20 minutes.

In a very clean bowl of an electric mixer, add egg whites and sugar.  Place over a simmering pot of water, stirring constantly until temperature reaches 160 degrees F.  Rub a small amount of the mixture between two fingers to make sure the sugar is dissolved.  Remove from heat.  Using the whisk attachment, beat until the mixture is a thick meringue and the bottom of the bowl is cool to the touch.  The bowl must be cool before adding the butter.

Replace the whisk with the paddle attachment.  With the mixture on medium-low speed add butter once slice at a time until all of the butter has been incorporated.  The mixture should be silky smooth and thick.  The mixture may begin to look curdled, keep mixing until it is smooth.  This can take 10 minutes or so.  Mix in salt, vanilla, rose water, cardamom and beet juice.  Beat to combine.