Preheat the oven to 320°F and line a baking sheet with parchment paper or use a nonstick pan.

Cook the beetroot until fork-tender if not already cooked, then drain very well and mash until smooth; measure 1/2 cup.

Finely grate the carrot and squeeze it in a clean towel or paper towels until most of the liquid is removed; measure 1/2 cup.

In a medium bowl, whisk 1 cup of oat flour to aerate, then add the mashed beetroot, grated carrot, egg, olive oil, and water.

Stir until a thick, colorful dough forms; if the dough is too wet or sticky, add the remaining 1/4 cup oat flour a tablespoon at a time until the dough is soft but holds its shape.

Scoop teaspoon-sized portions of dough onto the prepared baking sheet or into silicone paw or bone molds, then gently flatten each portion so it bakes evenly.

Bake for 20 to 27 minutes, or until the treats feel set and lightly crisp on the edges.

Remove the treats from the oven and let them cool completely on a wire rack until fully cool and dry to the touch.

If using salmon oil, drizzle a tiny amount over a few cooled treats just before serving, and store the remaining plain to keep them light and fresh.

Store the cooled treats in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.