Place the cooked beetroot in a food processor and blitz until pureed.

Heat the milk in a saucepan or the microwave so it is warm but not hot.  

Add the flour to the bowl of a mixer and add the sugar and salt on one side and the salt on the other. 

Add the milk, beetroot and 4 of the eggs and mix on a slow speed for 2 minutes, then on a medium speed for 8 minutes.  

Add the cubed butter gradually and mix for a further 5 minutes on medium stopping occasionally to make sure to scrape down the bowl to ensure the butter is thoroughly mixed in. 

After five minutes the dough will feel soft but not too sticky. Tip the dough into a large lightly greased bowl and cover with a tea towel. 

Leave to rise for 1-2 hours somewhere warm but not too hot until it has doubled in size.

Turn the risen dough on to a lightly floured surface and lightly knead to knock out the air. Divide into 6- 8 equal pieces (depending on how big you need the buns) and roll into bun shapes. Lay out on a big baking tray making sure they are well spaced.  You may need two trays.  Cover again with a tea towel for 30 minutes and pre heat the oven to 200C.  

Beat the remaining egg and brush over the top. Bake for 10 minutes at 200C then reduce the oven's temperature to 180C for another ten to fifteen minutes and they have become a lovely golden colour.  Leave to cool on a wire rack ready for your perfect Valentine burger!