Prepare a large sheet pan lined with parchment paper and lightly coated with arrowroot starch set aside.

Pour 1/2 cup of water into the base of your stand mixer bowl and sprinkle the gelatin over the water (see notes for hand mixer method). Stir gently to ensure the gelatin is combined. Set aside.

Using a medium-sized pot, slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.

Slowly add in the honey mixture to gelatin mixture as you whisk on high with either an electric hand mixer or a stand mixer. Continue whisking on high until stiff peaks start to form in the marshmallow mixture. Stop the mixer once stiff peaks form .

Add the vanilla extract and 1/2 tsp of beet powder. Whip on low for just a couple of seconds to incorporate the .

Pour the mixture over the prepared baking sheet and place in the fridge to harden for 3-4 hours or until soft and springy to the touch.

Use a knife to slice the marshmallows into squares. Alternatively, you can use a small heart-shaped cookie cutter and dip the cookie cutter to prevent sticking. Slice into hearts and serve fresh or store in the fridge for up to a week.