Prepare all the ingredients.
Heat the beetroot juice until lukewarm and dissolve the yeast in it. Mix it with the flour in the bowl.
Add the apple syrup, vinegar and salt.
Peel and finely grate the beetroot. Stir everything to a relatively tough dough.
Add the ricotta and the carraway seeds and knead in.
Grease the glasses and fill with the dough to about halfway. Cover with a tea towel and leave to rise for 30 minutes. Preheat oven to 180°C (160°C fan, gas 4). Place the glasses in the oven and bake for about 30 minutes. Remove and allow to cool.