Combine beets, almond butter, sugar, salt and oil in a food processor and blend until smooth.

In a medium bowl combine flour, oat flour and baking powder. Stir this in to the beet mixture just until the flour is incorporated (don't over mix). The dough will be sticky. Wrap dough in plastic wrap or cover bowl with plastic wrap and refrigerate for 2-3 hours.

Preheat oven to 400 degrees and line a baking sheet with parchment.

Generously flour a surface to roll out the dough on. Keep a small bowl of flour nearby to sprinkle the dough as you roll it out. Divide the dough into 3 parts, keeping all but one in the refrigerator. Roll out the first third of dough to 1/4-1/6 inch thick, flipping and sprinkling with flour as you roll it out to prevent sticking. Use a 2 inch heart cookie cutter to cut out the hearts and then place them on the prepared baking sheet. You can re roll out the excess dough. Place cookies 1/2 inch apart on baking sheet.

Bake for 5-6 minutes at 400 degrees. Repeat with the remaining 2 parts of dough. I baked these in 3 batches keeping the rest of dough in the refrigerator in between batches.

Cool cookies for 2-3 minutes on the baking sheet then transfer to a wire rack.

Let the icing set (10 minutes or so) then serve immediately (the icing soaks into the cookies so I found it's best to not try and make these in advance). Or if you make the cookies in advance wait to ice them right before you serve them.