Preheat oven to 375F (convection bake is ideal)
Line two or three cookie sheets with parchment paper. Drizzle on a light coat of macadamia nut oil to keep tortillas from sticking.
Cut the cauliflower and beets into large chunks. Using a food processor, chop until they are a red mealy consistency.
Put the cauliflower beet meal into a thin kitchen towel (like flour sack towels) or in paper towels and wring out as much moisture as possible.
In a medium bowl, combine the wrung cauliflower beet mixture, almond meal, and eggs until you have a thick batter.
Scoop about 1/4 to 1/3 cup of batter and place it on a quarter of the cookie sheet. Using your fingers, press the batter out into a smooth circle to create a thin small tortilla shape.
Bake for about 8 minutes. Remove from oven and flip tortillas. They should be lightly browned on the bottom. Put back in oven for another 5 minutes. Remove from oven and let sit 2-3 minutes.
When properly cooked, tortillas will bind together to create a nice little wrap for tacos, a substitute for pita bread for your favorite Mediterranean or Middle Eastern dish, or serve as naan with a yummy curry.