Carrots are a typical go to veggie for baked goods and I wanted something different this time.  Shredded beets are so beautiful in salads that I figured they would be as lovely in muffins.   Reading through recipe books I found a great carrot muffin recipe in Flying Apron's Gluten-Free and Vegan Baking Book that I adapted quite a bit by replacing ingredients including the carrots for the beets.   The tahini icing is my own recipe...