Wash, peel and finely grate the beetroot. Mix flour, yeast, salt and sugar in a large mixing bowl. Add 300 ml lukewarm water and oil. Knead with the dough hooks of the hand mixer for about 5 minutes to a smooth dough. Knead in beetroot. Cover the dough and leave to rise in a warm place for about 1 hour.
Knead the dough once again on the floured work surface, cut in half and form into 2 equal-thick strands. On a baking tray lined with baking paper, string to an oval loaf, dust with flour, cover and leave to rise for another 30 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Remove and let cool on a cake rack.